Gayle's Chocolate Dipped Coconut Balls |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I have not tried this recipe. I got this recipe from Copy Kat Chat message board. NOTE: You need to make the balls one day, refrigerate them about 24 hours and then dip the next day. Ingredients:
1/4 lb butter |
14 ounces shredded coconut (1 large bag) |
12 ounces eagle brand sweetened condensed milk (1 can) |
24 ounces powdered sugar (1 1/2 boxes) |
1 teaspoon vanilla |
10 ounces chopped maraschino cherries (1 jar) |
2 cups chopped pecans |
1 lb chocolate chips |
1/4 cup grated paraffin wax |
Directions:
1. Melt:.
2. butter and pour over shredded coconut.
3. Mix with:.
4. Eagle brand sweetened condensed milk and powdered sugar.
5. Mix with hands then add:.
6. vanilla, chopped marachino cherries, and chopped pecans.
7. Let the mixture set in refrigerator and get cool through and through. Then begin rolling into small balls.
8. Place the balls in the refrigerator on cookie sheets. Chill each side about 12 hours. You can put them in the freezer if you are impatient.
9. The Next Day:.
10. Melt:.
11. chocolate chips and grated paraffin wax.
12. Dip the balls in the chocolate sauce and coat well. (I use an ice pick). Return to refrigerator or freezer to firm. They keep well in the refrigerator or freezer.
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