| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candies |
20 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter or margerine |
| 15 |
oz |
Eagle-brand milk (1 can) |
| 8 |
c |
Powdered sugar |
| 14 |
oz |
Flaked coconut |
| 1 1/2 |
ts |
Vanilla |
| 6 |
oz |
Semi-sweet dipping chocolate |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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