Melt butter and mix with sugar and Eagle Brand milk until smooth.
Remove from heat and add coconut.
Line a pan with wax paper.
Roll mixture into balls and freeze until firm.
(If you need to wait for the pans, refrigerate until ready to use again.) Melt chocolate and paraffin and dip coconut ball in the mixture. Put on wax paper until firm.
Heat
margarine
and add milk to melt.\tAdd coconut and sugar. Pour on cookie sheet and refrigerate until stiff.\tCut into bars and dip in chocolate.
Mix potatoes and sugar.
Add softened margarine, coconut, vanilla and salt.
Blend well.
Press in greased or buttered pan so that the candy is about 1-inch thick.
Melt chocolate and pour over the candy when firm.
Cut into squares; tastes like Mounds candy bars.
Combine all ingredients except coconut in a saucepan and stir until sugar is dissolved.
Cook to 245\u00b0 on a candy thermometer or firm ball stage.
Remove from heat and add coconut.
Mix well. Drop by spoonfuls on buttered cookie sheet.
Shape into peaked mounds.
Sweet and chewy.
Dip
balls
in\tmelted\tchocolate with spoon.
Place on waxed paper to cool.
This candy is very much like Mounds.
inutes.
Stir in the coconut and continue cooking, stirring constantly
radually add powdered sugar and coconut, beating until blended.
Sprinkle
Combine ingredients, except coating.
Drop by heaping teaspoonfuls onto waxed paper.
Roll in balls; refrigerate 1 to 2 hours.
If mixture is too soft to form balls, refrigerate first, then shape balls.
Dip chilled balls of coconut mixture in coating, turning to coat on all sides.
Keep chocolate over hot water while dipping candy.
With tongs or fork, lift balls out of chocolate on waxed paper.
Place candies in refrigerator to harden.
Store in tightly sealed container.
Makes about 5 dozen.
Combine the first 6 ingredients in a saucepan.
Slowly bring to a boil whisking constantly.
Continue to boil for 1 minute.
Remove from heat.
Stir in butter, vanilla, and coconut.
Pour into prepared crust.
Cover with plastic wrap and chill for at least 8 hours in the fridge.
Slice coconut into strips with a vegetable peeler.
Combine all ingredients in a pan.
Boil for 20 to 30 minutes stirring frequently until water evaporates.
Pour onto a large baking sheet.
Separate strips with a fork and let cool.
Store in airtight container.
Mix together with potato masher or hands.
Roll into balls or bars and freeze on foil covered cookie sheet.
Melt chocolate chips and 1 large Hershey bar in double boiler.
Dip balls in chocolate.
Place back on foil; add walnuts to top while chocolate is still warm.
Put back in freezer until set, then in airtight containers.
I usually double this recipe because a can of Eagle Brand milk is one cup.
Mix sugar, coconut and 1 tablespoon milk.
Add 1 tablespoon of milk at a time until mixture will hold its shape, but is not too wet and sticky.
Dust each child's hands with confectioners sugar. Give each child a portion of the candy on a sheet of wax paper. Let the children shape candy into 1/2-inch balls and roll in cinnamon.
25 degrees F. Spread the coconut evenly onto a baking sheet
Mix candy, coconut and nuts. Add milk and mix well. Pour mixture into baking dish and cook in oven for approximately 30 minutes at 350\u00b0. Remove from oven and add sugar and flavorings. Mix well and drop on wax paper. Let dry; turn over to dry on other side. Very good.
Using an oiled 9 x 13-inch baking pan, mix and bake cake according to package directions.
Remove baked cake from oven; using a fork, poke holes over top of cake.
Mix can of cream of coconut and sweetened condensed milk in a medium bowl and stir with whisk until smooth.
Pour the coconut mixture over the entire cake.
Place in refrigerator overnight.
Spoon whipped topping over the cake and then sprinkle with coconut just prior to serving.
Yield: 12 to 16 servings.
orm a crust. Combine the coconut, sweetened condensed milk, and pecans
Soften coconut - you can use the microwave, or a double boiler, or submerge your container in hot water. In a very warm house it might be soft enough already!
Stir in peppermint extract and cocoa powder until thoroughly mixed. Taste as you go - I didn't measure how much I used so this is an estimate.
Pour into candy molds, mini muffin tins, ice cube trays, very small cups, or whatever else you need to get the shape you'd like.
Refrigerate or freeze until solid, and store in the refrigerator.
In a medium to large pot, melt the butter.
Add Eagle Brand milk and stir well.
Remove from heat and add coconut,almonds and powdered sugar. Stir well.
Let cool down 15 minutes; shape into small to medium balls.
Place on a lightly greased pan and put in freezer for 30 minutes to harden.
After 30 minutes or the balls have harden, remove from freezer and set aside.
Melt shortening in pan and add chocolate chips. Stir until chips melts or until smooth.
Dip balls in chocolate and place on wax paper and allow to set up.
Mix sugar, milk, oleo, coconut and pecans. This makes a very thick mixture.
Shape into small balls and place a toothpick in each one.
Put on wax paper.
Chill.
Melt chocolate chips and paraffin wax together.
Dip candy in mixture.
Mix together in saucepan the first 3 ingredients.
Heat to boiling and stir for 5 minutes.
Remove from stove and add marshmallows, coconut and nuts.
Stir.
Pour into buttered pan or drop by teaspoons on waxed paper or sprinkle nuts on waxed paper; pour candy and roll as jelly roll.