Hazelnut coconut creams

Yield: 250 Pieces

Measure Ingredient
1 cup Butter
1 Can Eagle Brand milk
2 pounds Powdered sugar
3 teaspoons Vanilla
2 Large bags coconut
4 cups Ground Oregon hazelnuts

Mix above ingredients together and form into small balls. Chill thoroughly. Melt 3 small packages chocolate chips and ¾ stick paraffin in double boiler. Keep warm over low heat. Dip creams and put on wax paper. Dry at room temperature 5-6 hours. (These keep well in the freezer.)

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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