Hazelnut coconut creams
250 Pieces
Ingredients
| Quantity | 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 |
Directions
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