Side Pannel
Coconut Creamy Bon Bons
Ingredients List
- 1/2 lb Butter or margerine
- 15 oz Eagle-brand milk (1 can)
- 8 c Powdered sugar
- 14 oz Flaked coconut
- 1 1/2 ts Vanilla
- 6 oz Semi-sweet dipping chocolate
Directions
Mix all but chocolate together and shape into balls
about the size of a hickory nut. Refrigerate several
hours or overnight. Melt dipping chocolate in top of
double boiler with hot water in the bottom pan. This
may require more than 6 oz of chocolate. Dip balls
into chocolate and turn out onto wax paper-covered
cookie sheet. Store in a cool dry place. Makes enough
to fill a 1-pound tin. Source: Newspaper, Newsletter
July'89
about the size of a hickory nut. Refrigerate several
hours or overnight. Melt dipping chocolate in top of
double boiler with hot water in the bottom pan. This
may require more than 6 oz of chocolate. Dip balls
into chocolate and turn out onto wax paper-covered
cookie sheet. Store in a cool dry place. Makes enough
to fill a 1-pound tin. Source: Newspaper, Newsletter
July'89
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