ooking the water, butter, unsweetened coconut (2 1/2 cups) and
Melt margarine in heavy saucepan or skillet.
Add sugar, egg and dates.
Cook 2 minutes after it starts to boil.
Remove from heat.
Stir in nuts, Rice Krispies and vanilla.
Let cool.
Roll into balls.
Roll in coconut.
Melt butter or margarine. Beat eggs. Add sugar and stir into melted butter.
Add dates.
Cook 10 to 15 minutes slowly, stirring constantly.
Add Rice Krispies, nuts and vanilla.
Let cool.
Make into small balls and roll in coconut.
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.
In a large saucepan, melt margarine over medium heat.
Stir in dates and brown sugar.
Cook, stirring constantly, until dates dissolve and mixture becomes thickened, approximately 10 minutes. Remove from heat; stir in cereal, nuts, vanilla and 1 cup coconut. Cool mixture about 10 minutes or until cool enough to shape.
Melt butter in a saucepan.
Mix in dates, sugar, egg and salt. Cook 10 minutes over medium heat, stirring constantly.
Take off heat and add the rest of the ingredients.
Shape into balls and roll in confectioners sugar.
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.
Mash dates together in a bowl until a paste-like consistency. Add peanut butter; mix well. Stir almonds, coconut, cocoa powder, and salt into date mixture. Roll date mixture into balls.
Melt margarine.
Add sugar and chopped dates; cook 6 minutes. Add 2 teaspoons water to make light balls.
Stir in coconut.
Take off stove.
Add vanilla and the chopped nuts.
Cool a little and add Rice Krispies.
Form into small balls and roll in powdered sugar.
Makes 12 dozen balls.
Melt butter and sugar together in a pan; add dates and cook until boiling.
Remove from heat.
Beat eggs; add milk and salt. Beat egg mixture into hot date batter.
Return to stove and boil for 2 minutes.
Let cool.
Stir in nuts, cereal and vanilla. Shape into balls and roll in coconut.
These are very rich and wonderful!
Mix together and cook over a very low heat, bring to boil and boil 2 minutes, be very careful not to scorch.
Remove from heat and add 2 cups of rice Krispies and 2 cups of chopped nuts (we like walnuts but you can use pecans).
Mix well.
Cool a few minutes so you can roll a large teaspoonful into balls.
Then roll in coconut.
Be sure to work fast enough so your coconut will stick to the balls. These can be frozen in a tight container for several weeks.
They will also keep well in a tight container just for eating.
Melt butter in large, heavy skillet.
Stir in sugar, dates and instant coffee.
Remove from heat; blend in egg.
Cook and stir over medium heat until mixture comes to a full boil.
Boil for 1 minute, stirring constantly.
Remove from heat; stir in cereal, 1 1/3 cups of the coconut and the nuts.
Let stand 10 minutes. Shape into 1-inch balls.
Roll in remaining coconut.
Makes 5 dozen.
Cook dates, brown sugar and margarine together, stirring constantly.
Cook until sugar dissolves and margarine melts.
Add coconut.
Remove from heat; add nuts and Rice Krispies.
Roll into balls.
Roll balls in granulated sugar, then powdered sugar.