Coconut Cream Chocolates

By á-24734

Ingredients

• 1 Jar (7 oz.) Marshmallow Cream
• 2 2/3 Cups Flaked Coconut, toasted
• 1 tsp. Vanilla
• Dash Salt
• 1 Milk Chocolate Candy Bar (5 oz.), chopped
• 1 1/2 tsp. Shortening

Preparation

Step 1

In a large bowl, mix marshmallow cream, coconut, vanilla and salt until blended. Refrigerate, covered, at least 1 hour. Shape mixture into 1" balls. Place on waxed paper-lined baking sheet. Refrigerate, covered, for at least 3 hours. In microwave, melt chocolate and shortening, stir until smooth. Dip coconut balls in chocolate; allow excess to drip off. Place on waxed paper and let stand until set.