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Ingredients
- CHOCOLATE COATING:
- 1/2 pound sweet butter (unsalted)
- 1 pound confectioners’ sugar
- 1 pound flaked coconut
- 1/2 can (7 ounces) or 1/2 cup sweetened condensed milk
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
- 1 package (12 ounces) semisweet chocolate chips
- 4 ounces unsweetened chocolate squares
- (2 inch x 1 inch x 1/2 inch piece of paraffin wax - optional)
- Round wooden toothpicks
- Styrofoam sheets
Preparation
Step 1
In mixing bowl, cream butter and sugar. Add coconut, milk, walnuts and vanilla; stir until blended. Chill until slightly firm, roll into walnut-size balls. Insert a toothpick in each ball. Place balls on cookie sheets; freeze. In double boiler over simmering water, melt chocolate chips, squares and paraffin. Keep warm over hot water. Using toothpicks as handles, dip frozen balls into chocolate mixture; stick picks upright into waxed paper-covered Styrofoam sheets. Chill until firm. Remove picks and package candy in individual paper liners. (May also be frozen.)