Ingredients
- 1,600 gr powdered sugar
- 425 ml eagle brand milk
- 220 gr butter
- 190 gr semi-sweet dipping chocolate
- 140 gr flaked coconut
- 7 gr vanilla
Mix all but chocolate together and shape into balls about the size of a hickory nut. Refrigerate several hours or overnight. Melt dipping chocolate in top of double boiler with hot water in the bottom pan. This may require more than 6 oz of chocolate. Dip balls into chocolate and turn out onto wax paper-covered cookie sheet. Store in a cool dry place. Makes enough to fill a 1-pound tin.