"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chocolate Covered Coconut Balls, by Gail Rice, is from The Smith Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 boxes sifted powdered sugar 1 can condensed milk 1 cube butter 2 c. flaked coconut 2 pkgs. chocolate chips 2/3 section pariffin dash of salt 2 c. pecan, chopped
In top of a double boiler, melt butter and add milk slowly. Stir in sugar and salt. Make sure the sugar is completely dissolved and then add nuts and coconut. Chill until easy to handle. Roll into balls and insert a tooth pick and chill until firm. Melt chocolate and pariffin together in top of boiler. Dip balls of dough into chocolate mixture. Place on wax paper. Use another tooth pick to pull out the first tooth pick, then patch with a spoon.
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