Bonbons - cooking recipe

Ingredients

1 (2 lb.) pkg. powdered sugar
1 (14 oz.) can Eagle Brand milk
1 (6 to 8 oz.) pkg. coconut
1 cube melted margarine
1 1/2 c. chopped pecans
1/2 c. chopped maraschino cherries
1 (12 oz.) pkg. chocolate chips
3/4 bar paraffin wax
extra powdered sugar

Preparation

Mix powdered sugar, milk, coconut, margarine, pecans and cherries.
Mixture will be stiff.
(I mix with my hands.) Roll into balls between the size of Whoppers and walnuts.
Let one ball set for 1 to 2 minutes and if ball squats, mix in more powdered sugar.
Finish rolling balls onto waxed paper.
Let dry 30 minutes and turn balls over to dry on other side.
Melt chocolate chips and paraffin wax in double boiler.
Use toothpicks to dip balls into chocolate.
Let dry on waxed paper.
Store in airtight containers.
Great for Christmas!