Cream butter, icing sugar, milk and extracts well. Mix in tin cream. Add coconut.
Roll into balls, place on cookie sheet covered with wax paper and refrigerate until firm (2 hours).
Melt chocolate chips.
Dip balls in chocolate using a fork and tap off excess chocolate. Place on cookie sheet and refrigerate until set.
These are great refrigerated or frozen.
Cream well the margarine, milk and sugar.
Add nuts, coconut and vanilla.
Chill mixture and roll in 1-inch balls.
Place in refrigerator and chill again.
In a double boiler, melt chocolate chips and wax.
Dip coconut balls in chocolate mixture.
Place on wax paper and cool.
Mix coconut, Eagle Brand milk and sugar in large bowl.
Form into small balls.
Use 1/4 cup powdered sugar to dust your hands before forming balls.
Lay balls on wax paper to dry.
Melt the chocolate chips and wax in pan.
Dip coconut balls in melted chocolate to coat.
Lay on wax paper to dry.
Mix together margarine, nuts, milk, sugar and coconut.
Get cold.
Make balls and let get cold.
Melt paraffin and chocolate chips; blend together well.
Dip coconut balls into chocolate mixture and place on waxed paper until chocolate hardens.
Melt margarine slowly, add milk, coconut, and nuts.
Add sugar and salt; mix well.
Store in refrigerator until stiff, (should be overnight), make balls, after making balls, set back in refrigerator until very stiff, melt chocolate chips and paraffin in a double broiler.
Dip candy in chocolate with a toothpick, then fill toothpick holes with a drop of chocolate.
br>Stir in coconut.
Shape into 1-inch balls, and place
Mix together the butter, pecans, milk, sugar and coconut and chill several hours.
Roll into balls.
Melt in top of double boiler the chocolate chips and paraffin.
Dip coconut balls in chocolate mixture with toothpick.
Cool on wire rack or wax paper.
Mix coconut, sugar, oleo, milk and nuts.
Form into balls. Melt chocolate and wax in double boiler and dip.
In saucepan, melt margarine slowly and add milk.
Stir in sugar and salt.
Add coconut and pecans and mix well.
Chill until mixture can be handled.
Form into balls.
Insert toothpick and chill firm.
Place morsels and wax into double boiler and melt over low heat.
Remove from heat and dip balls into chocolate mixture.
Place on wax paper and store in airtight container.
Combine first 4 ingredients.
Roll into balls, using 1 heaping teaspoonful for each.
Refrigerate for at least 1 hour.
Combine remaining ingredients in top of double boiler.
Heat, stirring, for 5 minutes.
Keeping chocolate mixture over hot water, dip coconut balls until thoroughly coated.
Remove from chocolate and place on waxed paper.
Refrigerate until hardened.
Makes 5 dozen.
In a large bowl combine confectioners sugar with coconut, almonds and condensed milk.
Shape into 1-inch balls.
Place in refrigerator until firm.
In a microwave-safe bowl melt the chocolate chips with shortening, removing to stir once or twice until smooth.
Dip each ball into the chocolate mixture allowing the excess chocolate to drip off.
Place on waxed paper; let stand until set.
Store in refrigerator.
In a large bowl, cream the butter, peanut butter until light and fluffy. Beat in vanilla.
Gradually add confectioners' sugar and mix well. Stir in the cracker crumbs, walnuts and coconut.
Shape into 1-in. balls and place on baking sheets; cover and refrigerate for at least 1 hour.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls into melted chocolate; allow excess to drip off.
Roll in nuts or sprinkles. Place on waxed paper until set.
Store in an airtight container in the refrigerator.
Mix melted oleo and nuts.
Add coconut, sugar, condensed milk and vanilla; mix well.
Shape into balls the size of quarters; freeze.
Melt paraffin and chocolate pieces in top of double boiler.
Using toothpicks, dip balls into melted mixture.
Place on waxed paper to dry.
Mix melted butter and nuts; add coconut, sugar, condensed milk and vanilla.
Mix well.
Shape into balls the size of quarters. Chill for 15 minutes. Melt paraffin and chocolate pieces (or peanut butter pieces) in top of double boiler.
Dip balls into melted mixture using toothpicks or tongs.
Place on waxed paper to dry.
Keeps well in covered container.
Yields 60 pieces.
Mix melted butter and nuts.
Add coconut, sugar, milk and vanilla; mix well.
Shape into balls, size of a quarter.
Chill 15 minutes.
Melt wax and chocolate pieces in double boiler.
Use tongs.
Dip balls into mixture and place on wax paper to dry.
Mix
and roll into small balls.
Chill.
Melt chocolate pieces and paraffin over low heat.
Dip balls in chocolate and place on wax paper.\tA toothpick works well for dipping.
Mix sugar, milk, butter, coconut and pecans. Put in refrigerator for 30 minutes or longer. Remove and shape into balls. Return to refrigerator. Melt chocolate; dip balls in chocolate and place on waxed paper to harden.
Mix all ingredients and chill.
Roll into small balls, then dip into chocolate and wax which has been melted together.
Place on wax paper to dry.
Store in an airtight container.
Mix all together and make into balls. Melt chocolate chips and 3/4 cake of canning wax. Dip coconut balls into chocolate and place on wax paper.
Melt syrup and marshmallow cream together.
Add vanilla and coconut.
Roll into balls and chill.
Dip in melted chocolate.