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Chocolate covered coconut balls Recipe

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This recipe for Chocolate covered coconut balls is from The Peterson Family Cookbook Project, 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 stick butter
1 can Eagle Brand milk
14 oz. flake coconut
1 1/2 cup chopped pecans
2 (1 lb.) boxes powdered sugar
1 16 oz. pkg. semi-sweet chocolate
1 block food-grade wax
Directions:
Directions:
In a medium saucepan, melt butter, stir in milk, then remove from heat. Stir in coconut and nuts. Add sugar, mixing well. Form mixture into small balls.
Place a toothpick into the center of each ball. Put balls into refrigerator to chill for about one hour.

Melt wax and chocolate in top of double boiler. Dip each ball in hot chocolate. Place on wax paper covered cookie sheet until cool. Remove toothpicks.

Note: Baker's Dipping Chocolate or other pre-tempered chocolate may be used instead of the wax; the wax is only used when tempered chocolate is not available or for convenience.

 

 

 

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