"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Martha Washington Coconut Chocolate Candy, by Rita Dawkins, is from A Taste of the Spirit - Book II,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 boxes confectioner sugar, that have been sifted. 2 cups coconut 2 cups chopped pecans 1 can condensed milk 1 tsp. Vanilla flavoring 2 sticks of butter, melted 12 oz. bag of chocolate chips Paraffin wax
Mix conf. sugar, coconut, chopped pecans, condensed milk, vanilla flavoring and butter, and roll into balls, placing in refrigerator over night. The next morning melt chocolate chips and 1 square of Paraffin Wax in a double boiler, heating until melted. Dip balls with a toothpick into the chocolate mixture and set them up on wax paper.
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