Candy Balls(Coconut Rum) - cooking recipe

Ingredients

2 lb. powdered sugar
3/4 can Eagle Brand milk
4 oz. rum (optional)
2 sticks margarine, softened
8 oz. coconut
8 oz. candied cherries, chopped
2 c. nuts
1 lb. chopped dates (optional)
Ghirardelli candy making and dipping bar pack (double chocolate flavor)
4 oz. white chocolate

Preparation

Cream margarine and milk. Add rum and powdered sugar; mix well. Add nuts, fruit and coconut; mix well. Chill well about 2 hours. By hands, form small balls (3/4-inch). Keep hands coated with powdered sugar. Put balls on wax paper and refrigerate overnight. Melt chocolate. With toothpick, dip balls in chocolate; place on wax paper to dry. Melt white chocolate. Hand dip so topped with white chocolate (to cover toothpick marks). Chill and then package.