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"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

Coconut Balls Recipe

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This recipe for Coconut Balls is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (16oz.) box confectioners sugar
1 (14½ oz) can sweetened condensed milk
1/2 cup melted butter
1 cup chopped nuts
1 (14 oz) bag coconut
1 (12oz) pkge semi-sweet chocolate chips
1/2 square parafin
Directions:
Directions:
Mix sugar, milk, butter, nuts and coconut together. Chill. Butter hands and make 1 inch balls. Place on waxed paper on cookie sheet and chill again in refrigerator or freezer. Melt chocolate chips and parafin in double boiler. Dip balls using toothpick or dipping utensil. Drop onto waxed paper. Store at room temp or in refrigerator. Makes approximately 100 candies.
Number Of Servings:
Number Of Servings:
approx. 100 balls
Preparation Time:
Preparation Time:
approx 1 hour
Personal Notes:
Personal Notes:
Mom always makes these at Easter. We decorate them with a single flower with cake decorating icing. (We use different pastel colors, for the flowers, coconut (yellow) and peanut butter balls (light purple) for example.

 

 

 

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