xture.
FOR THE CHOCOLATE BATTER: Combine syrup and
orm a crust. Combine the coconut, sweetened condensed milk, and pecans
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.
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.
lavoring; cool.
Variation 1: Chocolate Coconut Almond Drops (otherwise known as
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.
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
Melt chocolate morsels in microwave or in a large bowl over boiling water on stovetop.
Stir in coconut and Rice Krispies. Drop by teaspoonfuls onto wax paper and allow to set up and harden. Yield depends on how large each candy piece is made.
Enjoy!
food processor, spring-loaded candy scooper or a tablespoon, 2
In large Bowl combine coconut, sugar, butter, light cream, and extract.
(If useing food coloring add it too).
Drop by tablespoonfuls onto a cookie sheet lined with wax paper; chill for about an hour.
Using your fingers, shape into trees with trunks.
In a microwave bowl, melt chocolate coating.
Dip trunks of trees in chocolate and set on wax paper to harden.
Decorate trees with green sugar and mini M&M's.
I would keep the trees chilled until ready to serve or take to party.
ooking spray.
Place the chocolate chips in a large microwave
Melt chocolate candy coating and add chocolate morsels in a heavy saucepan over low heat, stirring constantly.
Remove from heat.
Add marshmallows, cereal and peanuts.
Stir until coated. Pour mixture into a well-greased 12-inch pizza pan.
Sprinkle with candies and, if desired, coconut.
venly on top of candy. When the chocolate chips begin to melt