Coconut Chicken Balls

These creamy coconut chicken balls make a fun appetizer, party food, or lunch idea. Made with chicken, cream cheese, and toasted coconut, they're easy to prepare ahead of time and chill until ready to serve.

Ingredients

3/4 cup flaked coconut
1 (3-ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 cup cooked chicken, finely chopped
2 tablespoons onion, minced
1 stalk celery, finely chopped
1/4 teaspoon seasoning salt
1/4 teaspoon garlic salt
Pinch of pepper
1/4 teaspoon curry powder

Directions

Preheat oven to 350°F. Spread the coconut on an ungreased baking sheet. Toast for about 12 minutes or until lightly golden brown. Remove from the oven and allow to cool completely. In a mixing bowl, combine the softened cream cheese and mayonnaise until smooth. Stir in the chicken, onion, celery, curry powder, seasoning salt, garlic salt, and pepper. Mix thoroughly until all ingredients are evenly distributed. Using a large cookie scoop or muffin scoop, form the mixture into balls. Roll each chicken ball in the toasted coconut until completely coated. Place on a wax paper-lined baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours, or until firm.

Yield: About 12 to 16 chicken balls.