Ingredients
1/2 pound unsalted butter3-3/4 cups confectioners’ sugar1 pound sweetened shredded coconut1/2 cup sweetened condensed milk1 cup chopped walnuts1 teaspoon vanilla extractCHOCOLATE COATING:2 cups semisweet chocolate chips4 ounces unsweetened chocolate2 -inch x 1-inch x 1/2-inch piece paraffin waxRound wooden toothpicksStyrofoam sheets
Preparation
In bowl, cream together butter and sugar. Add coconut, milk, walnuts and vanilla; stir until blended. Chill until slightly firm; roll into walnut-sized balls. Insert a toothpick in each ball. Place balls on baking sheets; freeze. In double boiler over simmering water, melt chocolate chips, chocolate squares and paraffin wax. Keep warm over hot water. Using picks as handles, dip frozen balls into chocolate mixture; stick picks upright into was paper-covered Styrofoam sheet. Chill until firm. Remove picks and package candy in individual paper liners. (May also be frozen.)
