Parisian Balls - cooking recipe

Ingredients

1 stick margarine, melted
4 c. powdered sugar
1 1/3 c. cream-style peanut butter
2 c. walnuts or pecans, ground fine
2 c. flaked coconut
2 tsp. maraschino cherry juice
24 maraschino cherries, cut fine

Preparation

Mix all ingredients well.
Using approximately 1 teaspoon batter, roll into a ball and place on a cookie sheet.
When finished, freeze all the candy balls.
When solid, dip into a mixture of two 12 ounce packages semi-sweet chocolate chips and 3 1/2 teaspoons grated paraffin melted together over water in a double boiler.
Dip candies 2 or 3 at a time, then cool on waxed paper until hardened.
Serves 24.