This recipe for Chocolate Covered Cocoanut Balls, by Pam Cater Rickenbaugh, is from Cater Cook'n,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Pam Cater Rickenbaugh Added: Sunday, December 4, 2005
1 Eagle Bran Milk 1 14 oz flaked cocoanut 1 cup chopped pecans toasted 1 cup semisweet mini morsels 24 oz. semisweet chocolate 2 T. shortening
Combine first 4 ingredients. Let stand 20 minutes. Shape into 1 inch balls. let stand 8 hours. Melt the 24 oz. of chocolate and shortening then dip the balls into mixture. Chill til firm, store in airtight container.
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