Coconut creamy bon bons

Yield: 20 servings

Measure 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

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

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