nd add 1 cup of coconut.
Lower the heat and
ough holds together in a ball. Divide into thirds.
Set
ooking the water, butter, unsweetened coconut (2 1/2 cups) and
25 degrees F. Spread the coconut evenly onto a baking sheet
Mix sugar, milk, margarine, pecans and coconut together; shape into balls.
Insert a toothpick in each ball, place on a dish and chill in the refrigerator until firm.
Melt the chocolate chips with the wax over low heat or over double boiler.
Dip each Coconut Ball into the chocolate and set out on a piece of wax paper for set up.
Brown coconut and pecans in broiler of oven. Combine brown sugar, evaporated milk and butter in saucepan. Bring to a rolling boil and boil 2 to 3 minutes until it becomes thick syrup.
Put saucepan in pan of hot water.
Place marshmallows on long fork. Dip in brown sugar-milk mixture, making sure marshmallow is coated.
Roll in coconut-pecan mixture
and shape into a ball.
aper liners.
Spread the coconut rather thinly on a baking
Alternately add flour mixture and coconut milk, beginning and ending with
Melt butter and mix with sugar and Eagle Brand milk until smooth.
Remove from heat and add coconut.
Line a pan with wax paper.
Roll mixture into balls and freeze until firm.
(If you need to wait for the pans, refrigerate until ready to use again.) Melt chocolate and paraffin and dip coconut ball in the mixture. Put on wax paper until firm.
Place butter and milk in a sauce pan on low until it melts and mix well together. Add in the powdered sugar, walnuts and coconut. Roll into teaspoon or tablespoon sized balls and cool for at least an hour.
Meanwhile, melt the chocolate chips and parafin wax in a double broiler. Then, use a two pronged dipping fork and dip the cooled coconut balls in the melted milk chocolate mixture. Place finished bon bons on waxed paper and cool in the fridge.
Mix well and shape into small balls, then roll in coconut.
Mix melted butter (not hot), sugar, milk, vanilla and coconut. Let cool in refrigerator (30 minutes), then shape into balls. Melt chocolate chips and paraffin wax in double boiler.
Dip balls in; take out and place on a buttered cookie sheet.
Put in refrigerator for 1 hour.
ut the 2 tablespoons of coconut.
5. Mix well, and
Combine coconut, sugar, milk, butter and vanilla.
Mix well. In a saucepan, melt chocolate chips and paraffin over very low heat.
Shape coconut mixture into balls and dip in chocolate mixture until coated well.
Makes a lot.
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.
o pan.
Stir in coconut milk and heat through without
aucepan, combine the sugar and coconut milk.
Stir to combine
aper.
Mix together the coconut, condensed milk, and almond extract
>recipe in half, use one.
7 ounce package of flaked coconut
Blend and chill - make into a ball.
Dip in toasted coconut or nuts.
From the Family Recipe Box, in Grandpa's typewriting, attributed to Eva Schopf, and dated Feb. 1970.
Note from Julie: I don't believe that Lawry's makes French dressing mix anymore, so here is a mixture you can use, instead: 1/4 cup sugar, 1 tsp dry mustard, 1/8 tsp onion powder, 1 1/2 tsp paprika, and 1 1/2 tsp salt.