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Coconut Creamy Bon Bons

Author/Submitted by:
Servings: 20
Categories: Candies / Chocolate / Desserts

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

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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