Yield: 250 Pieces
Measure | Ingredient |
---|---|
1 cup | Butter |
1 \N | Can Eagle Brand milk |
2 pounds | Powdered sugar |
3 teaspoons | Vanilla |
2 \N | 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