et aside.
Combine shredded coconut and corn syrup in a
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.
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.
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.
br>Stir in coconut.
Shape into 1-inch balls, and place
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.
Mix first four ingredients together.
Chill 30 minutes.
Roll into small balls.
Chill candy balls in refrigerator.
Mix CandiQuick by directions on package.
Take candy balls out of refrigerator and dip them in CandiQuick.
Place on wax paper until chocolate is dry.
Mix sugar, milk, butter, coconut and pecans.
Shape into 1-inch balls.
Place a toothpick in each ball.
Place in refrigerator to chill.
Melt chocolate.
Dip chilled balls in chocolate and place on waxed paper to cool.
Ease toothpicks out of balls after they have been dipped in chocolate.
Yields 3 dozen.
b>coconut and mix well.
Shape into 1 in.
balls and
Melt butter slow and add milk.
Stir in sugar and salt.
Add coconut and pecans.
Chill.
Roll into balls.
Melt chocolate and paraffin together in top of double boiler.
Remove from heat and dip each candy ball in chocolate with a toothpick.
Remove candy from chocolate quickly and place on wax paper.
Use another toothpick to push ball from inserted toothpick.
ooking the water, butter, unsweetened coconut (2 1/2 cups) and
Bring syrup to a rolling boil.
Remove from stove and add coconut.
Let stand for 2 hours.
Dampen hands and roll into balls. Melt chocolate chips and paraffin.
Use your own judgment as to how much paraffin you want.
Dip coconut balls into chocolate.
Place sugar, glucose and liquid into a saucepan.
Bring to the boil, stirring constantly.
When the mixture reaches 236F on the candy thermometer, remove from heat and pour equal quantities into two basins to cool. When cold, colour one half with a few drops of red food colouring.
Divide coconut and add to both; beat till thick.
Put into a greased tin, pressing firmly.
Allow to become quite cold before cutting.
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!
Mix powdered sugar, coconut, butter, milk and pecans.
Make into balls and chill 1 hour.
Melt chocolate chips and paraffin over double boiler.
Keep mixture warm.
Dip each ball by a toothpick in chocolate mixture.
Place on cookie sheet and chill a few minutes.
Makes 100 balls.
Melt butter slowly and add milk.
Stir in sugar and salt; add coconut and pecans.
Chill until easily handled and roll into balls.
Melt chocolate pieces and paraffin together in top of double boiler.
Remove from heat and dip each ball, removing candy quickly from chocolate mixture and placing on waxed paper.
Take a small number of balls out of refrigerator at a time to prevent them from getting soft.
Store in air tight container.
Heat corn syrup.
Add coconut and mix well. Let set until cool.
Roll into small balls (you may need to wet hands because candy is very sticky).
Freeze balls.
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.