Coconut Creamy Bon Bonscandies 1/2 lb butter or margerine 15 oz eagle-brand milk (1 can) 8 cup powdered sugar 14 oz flaked coconut 1 1/2 teaspoon vanilla 6 oz 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 |
