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