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.
et aside.
Combine shredded coconut and corn syrup in a
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 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.
Gently heat chocolate and heavy cream over low heat for 3-4 mins, until melted and smooth. Let cool slightly then add desiccated coconut, almonds and chocolate bar. Chill for 2 hours, until almost firm.
Shape into 24 small balls then roll in shredded coconut. Chill for 30 mins then serve.
Mix the oats, sugar, and cocoa together in a bowl. Add the butter, and use your hands to mix the ingredients together to make a thick dough. Mix in the coffee, vanilla, and chocolate until thoroughly blended.
Place the coconut flakes in a small bowl. Pinch off small amounts of dough and roll between your hands to make small balls, about 1-1/2 inches in diameter. Roll the balls in the coconut flakes. Balls are ready to eat, or may be refrigerated 2 hours to become firmer.
Mix first 2 ingredients together.
Stir in sugar completely. Next, stir in coconut.
Shape into 1 1/2-inch balls.
Freeze balls for 30 minutes.
Melt 1/3 almond bark in double boiler.
Dip 1/3 coconut balls in melted bark.
Drain excess and place on wax paper.
Repeat process with another 1/3 almond bark.
Add desired food coloring.
Dip another 1/3 coconut balls.
Drain excess and place on wax paper.
Repeat process with last 1/3 almond bark and desired food coloring.
Makes 60 to 70 balls.
Cook butter and dates over low heat in a skillet until well mixed.
Beat egg yolks and sugar well; add to mixture and cook until sugar dissolves.
Add coconut, nuts and Rice Krispies; cool until you can roll into balls.
Roll balls in coconut and store.
Cream butter, icing sugar, milk and extracts well. Mix in tin cream. Add coconut.
Roll into balls, place on cookie sheet covered with wax paper and refrigerate until firm (2 hours).
Melt chocolate chips.
Dip balls in chocolate using a fork and tap off excess chocolate. Place on cookie sheet and refrigerate until set.
These are great refrigerated or frozen.
ooking the water, butter, unsweetened coconut (2 1/2 cups) and
Put raisins together with rum extract and lemon juice to soak up the flavor.
In a medium bowl, stir together the mashed potatoes, confectioners sugar, and cocoa. Stir in 1 1/4 cup coconut, the raisin mixture and lemon zest.
Roll dough into walnut sized balls. Roll the balls in remaining coconut. Refrigerate for two days. ENJOY!
In large bowl combine coconut, sweetened condensed milk and melted
Corn syrup may be heated in microwave oven until hot, about 45 seconds. Add coconut to hot corn syrup; mix well.
Chill for at least 2 hours or overnight. Shape into balls with damp hands. Dip balls into chocolate. Colored chocolate may be used to make bonbons.
Combine crushed vanilla wafer crumbs, margarine and pecans. Shape into balls and roll balls in powdered sugar.
Dip into orange juice and roll in coconut.
Chill.
Mix milk, melted margarine, sugar, salt and vanilla.
Add chopped pecans and coconut.
Mix well.
Make into balls.
Melt chocolate and paraffin; dip balls.
Put crushed wafers into food processor.
Add coconut and 3/4 cup sugar.
Blend.
Add orange concentrate and blend again.
Roll into 1-inch balls.
Roll balls in remaining sugar.
Freeze if not using immediately or refrigerate until needed.