Mix in a large bowl and shape into balls.
You may use less or more coconut depending on consistency.
You should be able to place a toothpick into the balls to pick them up to dip in coating.
Lay bon balls on wax paper.
Combine first 3 ingredients in bowl; mix well.
Shape into balls.
Place in paper bon bon cups.
Make indentation in center of each ball.
Fill with chocolate.
Chill until firm.
Store in refrigerator.
Makes 3 dozen.
In a medium saucepan, combine sugar, cocoa, milk and margarine.
Cook and stir over medium-high heat until mixture comes to a boil.
Boil for 1 minute, stirring constantly.
Remove from heat, stir in vanilla.
Add rolled oats and coconut, mix well.
Drop by tablepoonfuls onto cookie sheet (lined with wax paper) and refrigerate until firm, about 30 minutes to 1 hour.
Store in airtight container (fridge or room temp).
nd the vanilla, almond, and coconut extracts. Do not overmix the
>COCONUT
mix butter with sugar till light and fluffy -- add cornstarch and flour, mixing well.refrigerate until easy to handle.about 1-2 hours.
preheat oven to 350* --
shape dough into 1\" balls.
Place balls on nuts scattered on waxed paper.
flatten with bottom of glass .
put cookies, nut side down on ungreased cookie sheet.
bake 15 minutes.
frost with bon bon frosting.
to prepare BON BON FROSTING:.
blend sugar, butter and lemon juice.till smooth.if desired, add yellow food coloring.
In a medium bowl, mix together cream cheese, SPLENDA, and sweetened condensed milk.
Mix in the coconut and rice cereal to form a workable dough. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated.
Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.
25 degrees F. Spread the coconut evenly onto a baking sheet
In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.
Combine butter, milk, sugar, and coconut.
Chill 30 minutes. Shape into balls, chill again.
Then dip into melted chocolate chips.
Beat cream cheese with electric mixer until light and fluffy. Add sugar gradually and continue beating until well mixed.
Add salt and vanilla; mix well.
Form into bite size balls and roll in coconut.
Chill.
Makes 40.
Cream the cream cheese until soft.
Add sugar gradually, blending well.
Add vanilla and salt.
Mix well.
Form in small balls and roll in coconut.
Chill until firm.
Store covered in refrigerator.
Mix cake mix and eggs as directed on the package.
Bake in 2 layers.
Cool.
Place first layer on cake plate.
Spread 1/2 can pineapple and 1/2 coconut over first layer.
Cover with 1/2 recipe of Seven Minute Frosting.
Add second layer.
Repeat with coconut, pineapple and frosting, reserving a little coconut for garnish. Frost entire cake with remaining frosting and sprinkle with coconut.
Melt Margarine and combine with all bon bon ingredients.
Make into balls.
Chill or freeze at least 2 hours.
Melt paraffin in top of double boiler.
Add chocolate chips. Melt together.
Drop in balls and cover with chocolate.
Chill until chocolate is hard and serve.
Melt butter in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set mixture aside.
Combine cream cheese and Eagle Brand milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of cream cheese mixture in each pie shell.
Drizzle caramel topping on each pie.
Sprinkle 1/4 of coconut mixture on top.
Repeat layers with remaining ingredients, ending with coconut.
Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.
Mix cake according to directions. You can add the 4 egg yolks that will be left over from the Coconut Divinity Icing recipe listed below. Pour into 3 round pans and bake according to pkg. directions. Allow to cool before icing.
Combine sugar, oil and eggs; beat well until light and frothy. Combine dry ingredients.
Add to sugar mixture alternately with buttermilk, beating very well after each addition.
Stir in nuts, coconut and flavoring.
Combine sugar and flour in a heavy saucepan. Stir to mix well. Add egg yolks but do not mix yet. Gradually add the milk, stirring the yolks into the mixture with it. Cook over medium heat until pudding begins to thicken. It is important to stir this pudding continually to prevent sticking and scorching. Remove from heat and stir in vanilla and coconut cookies. Pour into serving bowl. Top with meringue. Brown in a 350 degree oven. If cookies are over 2 inch in diameter, break them in half. Cookies soften as pudding sets.
Melt butter over low heat;then remove.
Add 2 c sugar. Beat.
Add eggs an vailla. Blend.
Add flour;cocoa;and salt. Mix.
Stir in coconut.
Pour into greased 13 by 9\" pan.
Sprinkle remaining ingredients over. Bake at 350F for 30 minutes.
The coconut in this recipe makes them nice and moist.
Enjoy! You'll get lots of compliments on this one. I hope you love these!
Mix flour with sugar. Cream in butter and eggs. Mix in vanilla and milk until well combined. Fold in coconut. Pour into prepared pie crust.
Bake at 300 degrees F (150 degrees C) for one hour. Cool completely before cutting.