Mix all ingredients together (except for powdered sugar). Blend well; roll into small balls.
Roll in powdered sugar. Refrigerate.
9 inch pan and bake in 350\u00b0 oven for
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
In large bowl, combine apricots, coconut, walnuts and condensed milk; mix well.
Shape mixture into 1-inch balls.
Roll ball in powdered sugar.
Store in refrigerator.
Yields 8 to 10 dozen candies.
OUBLE THE CRUST RECIPE GIVEN HERE). SELECT FRESH COCONUT (S) THAT
br>Stir in coconut.
Shape into 1-inch balls, and place
Melt oleo and sugar together.
Add dates and bring to a boil. Add eggs and milk to date mixture and boil for 2 minutes.
Cool slightly (15 minutes), then add Rice Krispies, salt, vanilla and nuts.
Cool.
Form into balls when you are able to roll them in your hand.
Roll in flaked or shredded coconut.
Cream together peanut butter, powdered sugar and vanilla.
Add Rice Krispies and nuts.
Shape into small balls and roll in coconut.
he dropped cookies into elongated \"balls\".
Cookies can be refrigerated
Mix the first 5 ingredients and cook on low heat until thickened.\tRemove from heat and stir in cereal and nuts.
Let cool.
Shape into balls and roll in coconut.
Place dates, walnuts, sesame seeds, lemon juice and zest in a food processor. Pulse and blend until completely mixed. The mixture will be slightly sticky. With dampened hands, roll tablespoons of the mixture into balls. Roll in coconut and chill until ready to serve.
Mix well.
Form in 1/2-inch balls.
Roll in confectioners sugar.
Keep in a cool place.
Mix first 4 ingredients well.
Add corn syrup and bourbon. Mix well.
Roll into 1-inch balls.
Roll in powdered sugar.
Crush vanilla wafers.
Add orange juice, powdered sugar, nuts and margarine.
Roll balls in coconut and chill.
n 1 1/3 cups coconut and pecans.
Pour batter
Mix ingredients; roll dough into small balls.
Bake at 275\u00b0 until lightly browned (about 15 minutes).
Roll wafers fine.
Combine all ingredients.
Roll into small balls.
Roll in powdered sugar.
Makes 5 dozen.
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.