Combine ingredients, except coating.
Drop by heaping teaspoonfuls onto waxed paper.
Roll in balls; refrigerate 1 to 2 hours.
If mixture is too soft to form balls, refrigerate first, then shape balls.
Dip chilled balls of coconut mixture in coating, turning to coat on all sides.
Keep chocolate over hot water while dipping candy.
With tongs or fork, lift balls out of chocolate on waxed paper.
Place candies in refrigerator to harden.
Store in tightly sealed container.
Makes about 5 dozen.
xture.
FOR THE CHOCOLATE BATTER: Combine syrup and
orm a crust. Combine the coconut, sweetened condensed milk, and pecans
Mix first 5 ingredients and roll into small balls; put on wax paper.
Chill.
When chilled, melt paraffin and chocolate chips together.
After cool, put toothpick into bonbons and dip into chocolate paraffin mixture and place on wax paper to set.
Mix sugar, milk, oleo, coconut and pecans. This makes a very thick mixture.
Shape into small balls and place a toothpick in each one.
Put on wax paper.
Chill.
Melt chocolate chips and paraffin wax together.
Dip candy in mixture.
ngredient.
Spread the shredded coconut in a baking pan and
lavoring; cool.
Variation 1: Chocolate Coconut Almond Drops (otherwise known as
Prepare Coconut Filling and chill.
Cream butter and sugar. Blend in egg, chocolate and vanilla.
Stir together flour, soda and salt; stir into creamed mixture.
Chill 30 minutes.
mall saucepan, combine the milk chocolate chips, butterscotch chips and peanut
sing a larger bowl. Melt chocolate, condensed milk, vanilla, cocoa and
laze: Put chocolate in a medium bowl. Bring coconut milk and corn
ith remaining crackers.
Melt chocolate flavored candy coating in top of
Spread about 1 teaspoon of peanut butter on
half of crackers; top with remaining crackers.
Melt the chocolate flavored candy coating in top of double boiler.
Dip sandwich crackers in coating, allowing excess to drain off.
Place on wax paper to cool.
food processor add the chocolate, coconut, almonds and butter.
Process
In top of double boiler over hot water, heat chocolate caramel candy salt and water, stirring frequently, until caramels are melted and mixture is smooth.
Keeping sauce over hot water, place each apple in hot caramel sauce.
Spoon sauce over apple until it is completely coated.
Insert wooden skewer in stem end.
Remove from sauce and place on waxed paper.
Chill until caramel coating is firm.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
ntil weel combined. Stir in chocolate, coconut, and walnuts.
Using a
Spread ice cream into crust evenly.
Spread with whipped topping and sprinkle with coconut.
Freeze until firm.
Remove from freezer about 10 minutes before serving and dip pie pan in hot water to soften crust for easy cutting.
miniature muffin pans with candy cups; set them aside. (Or
ompletely.
VARIATIONS:.
Chocolate Dipped Coconut Macaroons:If making the full