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Coconut Creamy Bon Bons
Author/Submitted by:
Servings: 20
Categories:
Candies
/
Chocolate
/
Desserts
Ingredients: 1/2
pound
Butter or margerine 15
ounces
Eagle-brand milk (1 can) 8
cups
Powdered sugar 14
ounces
Flaked coconut 1 1/2
teaspoons
Vanilla 6
ounces
Semi-sweet dipping chocolate
Directions:
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
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