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.
et aside.
Combine shredded coconut and corn syrup in a
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.
ver medium heat and boil for 2 minutes; stir constantly.
Mix
sugar
and
flour\ttogether;
add\tsalt.
Beat egg yolks together,
pour into pan with sugar and flour.
Pour in milk, vanilla, butter;
mix chocolate with a little amount of warm water
and dissolve well; add to mixture.
Cook over low heat until
mixture is thick like a pudding.
Use same recipe for coconut
pie.
Use coconut instead of chocolate.
Use egg whites for topping.
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
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.
Mix together and bake in 350\u00b0 oven for 30 to 45 minutes. Makes a delicious pie.
Cook filling of choice in an IRON SKILLET! Combine dry ingredients in the skillet. Add milk and margarine, cook low to med. heat. Gradually add beaten egg yolks and vanilla. Stir throughout the cooking time. Cook until thick. Pour into baked pie shell and top with meringue.
(For coconut pie, put all the coconut you want in the filling, and sprinkle coconut on top of meringue.)
For Wheat Balls:
Knead with water to
Prepare cake mix as directed on package.
Bake in a 13 x 9-inch pan.
Cool 15 minutes.
Poke holes all over top of cake with fork. Combine milk, sugar and half of coconut in saucepan.
Bring to boil, reduce heat and simmer 1 minute.
Carefully spoon over warm cake.
Cool completely.
Fold 1/2 cup coconut into Cool Whip and spread over cake.
According to your taste and love for coconut, you may sprinkle with more.
Chill overnight.
If you have any leftover cake, store in refrigerator.
oll 1/2 inch diameter balls with the dough.
Cut
Gently heat chocolate and heavy cream over low heat for 3-4 mins, until melted and smooth. Let cool slightly then add desiccated coconut, almonds and chocolate bar. Chill for 2 hours, until almost firm.
Shape into 24 small balls then roll in shredded coconut. Chill for 30 mins then serve.
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.
% you can set aside for a garnish. Cut the chicken
ake them at 225 degrees for 45 minutes or until lightly