"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 COCONUT BON BONS, by Pat Simmons, is from The Standley Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. powdered sugar 1 can Eagle Brand condensed milk 2 c. coconut 1 c. nuts (finely chopped) 1/2 c. melted butter
Chocolate Mixture: 1/2 bar paraffin 12 - 18 oz. chocolate chips
Melt butter, add condensed milk and rest of ingredients. Mix with a mixer. This will be thick dough. Chill, then roll into walnut size balls. Freeze balls on wax paper lined cookie sheet. Dip into chocolate mixture. In double boiler over hot water, melt 1 1/2 bar paraffin and 12-18 oz. of chocolate chips. Keep warm while using. Dip frozen balls with a toothpick into chocolate mixture and let dry on wax paper lined cookie sheet. Drop a dot of melted chocolate onto toothpick hole. Re-freeze. Put into containers or baggies. Keep frozen until ready to eat.
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