This recipe for COCONUT BON BONS (MOUNDS), by Gail Laycock, is from The Krueger Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 C. LIGHT CORN SYRUP 1 1/4 C. DRY COCONUT CHOCOLATE ALMOND BARK OR SEMI SWEET CHOCOLATE (ABOUT 1 LB)
Heat corn syrup until thin. Pour over coconut and mix well. Let mixture set for a least 3 hours to absorb syrup. When coconut mixture is ready. Melt chocolate and dip the coconut into the melted bark. Set on wax paper to cool.
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