Coconut creamy bon bons
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Butter or margerine |
| 15 | ounces | Eagle-brand milk (1 can) |
| 8 | cups | Powdered sugar |
| 14 | ounces | Flaked coconut |
| 1½ | teaspoon | Vanilla |
| 6 | ounces | Semi-sweet dipping chocolate |
Directions
Mix all but chocolate together and shape into balls about the size of a hickory nut. Refrigerate several hours or overnight. Melt dipping chocolate in top of double boiler with hot water in the bottom pan. This may require more than 6 oz of chocolate. Dip balls into chocolate and turn out onto wax paper-covered cookie sheet. Store in a cool dry place. Makes enough to fill a 1-pound tin.
Source: Newspaper, Newsletter July'89