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.
Empty boxes of sugar into large bowl. Mash out the lumps, then add milk and melted butter; mix well. Add coconut.
(May be easier to mix with hands.) Place in freezer for 1 hour, then roll into small balls. Put back in freezer for 30 to 40 minutes.
Mix coconut, milk, sugar and nuts together.
Form into balls. Heat paraffin wax and chocolate chips.
Dip candy in hot wax mixture.
Cool on wax paper.
Combine sugar, coconut, milk and nuts.
Stir with wooden spoon until blended well.
Cover and refrigerate until firm, about 3 hours.
Put additional coconut in bowl.
Roll into 1-inch balls and roll ball into coconut.
Place on cookie sheets and refrigerate for 8 hours.
Bring to a boil the Karo syrup, vanilla and coconut. Refrigerate at least 2 hours. Make into balls. Melt chocolate chips and paraffin. Dip ball in chocolate. Refrigerate.
Heat syrup in a double boiler with the coconut oil.
Add coconut and form into balls. Refrigerate overnight.
Dip balls in melted chocolate.
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.
Mix powdered sugar, coconut, Eagle Brand milk, oleo and chopped nuts.
Chill 45 minutes.
Butter hands.
Roll dough into small balls.
Place on buttered cookie sheet.
Chill until firm.
Melt 12 ounces chocolate chips and 1 slab of paraffin.
Dip balls and replace on cookie sheet.
Combine sweetened condensed milk and margarine.
Beat until smooth and creamy.
Add sugar and vanilla.
Place in refrigerator until mixture is cool, then form into balls.
Melt caramel morsels and paraffin until melted well; add pecans and coconut.
Drop each ball 1 at a time into paraffin mixture until covered.
Drop onto waxed paper.
Makes 4 pounds.
Mix first 5 ingredients and roll into small balls about 1/2-inch in diameter.
Chill.
Melt chocolate in top of double boiler over warm water.
Use dipping fork to coat the chilled coconut centers.
Place on waxed paper to harden.
Combine butter, milk, sugar,
coconut and chopped nuts. Chill for a while in bowl.
Form\tinto
small
balls and chill again on greased cookie sheet.
Melt
chocolate
chips and wax together and dip.
Place on cookie sheet to set.
Melt butter. Pour over pecans. Add coconut, milk, sugar and vanilla. Mix well. Shape into 3/4 to 1-inch balls. Melt chocolate chips and paraffin in top of double boiler. Dip balls in chocolate. Place on waxed paper until firm.
Melt chocolate in double boiler pan.
Meanwhile, mix coconut with syrup.
Squeeze into small balls.
Dip hands into cold water to erase stickiness after all balls are made.
Remove chocolate from stove (if completely melted).
Dip each ball into chocolate. Place each one on wax paper.
Refrigerate for 30 minutes.
Beat cheese until fluffy; add and blend in sugar and salt. Mold in 1-inch balls and roll in tinted coconut.
Chill or freeze. To tint coconut, sprinkle 2 tablespoons Jell-O (any flavor) over dry coconut in a jar or plastic bag.
Shake until color is even.
In medium bowl, sift vanilla wafer crumbs, 1/2 cup confectioners sugar and salt.
In small bowl, whisk rum and corn syrup until blended.
Stir into crumb mixture until dough is moist enough to hold together.
Add coconut.
Immediately roll mixture into 1-inch balls.
Place rum balls in airtight container and refrigerate overnight to mellow.
Spread top of each ball with melted semi-sweet chocolate.
Sprinkle with coconut.
In a bowl, mix cream cheese, vanilla and coconut flavoring. Add salt.
Add coconut, then powdered sugar.
Work it in your hands to the consistency where it forms a ball.
Form into balls and let dry on wax paper to set.
Dip in melted chocolate.
Mix coconut, corn syrup and vanilla; let stand overnight in the refrigerator.
Roll into small balls.
Dip into melted chocolate and let harden on wax paper.
Do not cook!
Melt butter.
Let cool, then add powdered sugar, coconut, Eagle Brand milk and nuts. Roll into balls.
Dip in chocolate mixture.
Let set on wax paper.
Preheat oven to 350\u00b0.
Spread coconut evenly on cookie sheet. Toast, stirring occasionally, for 8 to 10 minutes, until light golden.
Mix coconut, sugar, softened butter, desired extract and Eagle Brand milk.
Form into balls.
Refrigerate until firm and cold.