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Categories:Viewed: 47 - Published at: 9 years ago
Ingredients
- 1/4 lb. margarine
- 2 lb. powdered sugar
- 2 cans Angel Flake coconut
- 12 oz. chocolate chips
- 1 c. Eagle Brand milk
- 2 tsp. vanilla
- 4 c. finely chopped nuts
- 1/5 lb. paraffin
Method
- Use large pan.
- Melt margarine; add milk.
- Sift in powdered sugar.
- Add vanilla, coconut and pecans; mix well.
- Shape into walnut-size balls.
- Refrigerate overnight.
- Use toothpicks to dip. Melt chocolate chips and paraffin in double boiler or microwave. Twirl each ball a second to harden dip.
- Place on wax paper and refrigerate.
- Keeps indefinitely.
