I used a large muffin scoop to form chicken balls. Roll chicken balls in toasted coconut and chill.
3/4 Cup flaked coconut 1 (3 oz) cream cheese, softened 2 Tablespoons mayonnaise 1 Cup chicken, cooked and chopped 2 Tablespoons onion, minced 1 stalk celery chopped fine 1/4 teaspoon seasoning salt 1/4 teaspoon garlic salt sprinkle of pepper
Spread the coconut out on an ungreased cookie sheet. Set the oven temperature to 350 degrees. Toast the coconut 12 minutes or lightly brown. Remove and set aside to cool to room temperature.
Place the softened cream cheese in a mixing bowl. Add the mayonnaise and stir until the mixture is smooth. Stir in the chicken, onion, curry powder and salt. Be sure to stir well so all the ingredients are incorporated together. Use your hands to for the chicken into balls.
Roll the chicken balls in the toasted coconut being sure to cover completely. Place on a piece of wax paper laid out on a baking sheet. Continue until all the chicken mixture has been used. Cover the baking sheet with plastic wrap.
Place in the refrigerator at least 2 hours so the balls will become firm
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