br>Stir in sugar and coconut.
Shape into 3/4
Melt butter in saucepan.
Remove from heat (or microwave). Add powdered sugar, coconut and food tint, if desired.
Mix well. Shape rounded teaspoonful of mixture into balls.
Make indent in center of each and place on cookie sheet.
Fill centers with melted chocolate.
Chill until firm.
Store in refrigerator. Makes 3 dozen.
Melt butter; add powdered sugar and coconut, then mix well. Press into buttered cake pan.
Melt chocolate chips and spread over coconut mixture.
Chill and cut into squares for serving.
Combine confectioners sugar and coconut in bowl; toss to mix. Add butter; mix well.
Shape into 1-inch balls.
Make indentation in each ball.
Fill with melted chocolate.
Chill until firm. Store in refrigerator.
Yields 3 dozen.
Melt butter in a saucepan.
Remove from heat.
Add powdered sugar and coconut.
Mix well.
Shape rounded teaspoonfuls of mixture into balls and make indentation in center of each.
Place on cookie sheets.
Fill centers with melted chocolate and chill until firm.
Store in refrigerator.
Set out at room temperature 10 to 15 minutes before serving.
Melt butter in pan.
Remove from heat.
Add powdered sugar and coconut.
Mix well.
Shape rounded teaspoonful of mixture into a ball.
Make indent in center of each ball and place on a cookie sheet.
Fill centers with melted chocolate.
Chill until firm. Store in refrigerator.
Add powdered sugar and coconut to melted butter.
Mix.
Form into balls and make a small indentation on top of each.
Fill with melted chocolate.
Melt butter in saucepan over low heat; remove from heat. Stir in sugar and coconut; shape into 3/4-inch balls. Chill until firm. Dip or drizzle chocolate over coconut balls. Makes 3 1/2 dozen.
Melt butter in microwave in a large bowl.
Add powdered sugar and coconut; mix well.
Shape rounded teaspoonfuls of the mixture into balls.
Indent center of each and place on cookie sheet. Melt chocolate in microwave.
Fill centers with melted chocolate. Chill until firm.
Store in the refrigerator.
Makes 2 dozen.
In large saucepan melt one stick of butter.
Add sugar and coconut to butter mixing until well blended.
form balls of dough appx 1-2 teaspoons making thumbprint wells into middle of balls.
Melt unsweetened chocolate in microwave safe bowl appx 1-2 minutes stirring occasionally.
Pour melted chocolate into wells.
Chill until chocolate is firm.
25 degrees F. Spread the coconut evenly onto a baking sheet
ugar, salt and flour. Add coconut, orange juice and melted butter
aper liners.
Spread the coconut rather thinly on a baking
Alternately add flour mixture and coconut milk, beginning and ending with
ooking the water, butter, unsweetened coconut (2 1/2 cups) and
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.
ut the 2 tablespoons of coconut.
5. Mix well, and
Prepare Coconut Filling and chill.
Cream butter and sugar. Blend in egg, chocolate and vanilla.
Stir together flour, soda and salt; stir into creamed mixture.
Chill 30 minutes.
o pan.
Stir in coconut milk and heat through without
Combine melted butter, sugar and coconut and mix well.
Shape rounded teaspoonfuls into balls and place on cookie or baking sheet lined with waxed paper.
Flatten each ball slightly by making an indentation in the center with thumb or finger.
Fill centers with melted chocolate.
Place an almond half or sliver on top, if desired.
Chill until firm and store in refrigerator.