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Ingredients Jump to Instructions ↓

  1. 1/2 lb Butter or margerine

  2. 15 oz Eagle-brand milk (1 can)

  3. 8 c Powdered sugar

  4. 14 oz Flaked coconut

  5. 1 1/2 ts Vanilla

  6. 6 oz Semi-sweet dipping chocolate

  7. 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. Source: Newspaper, Newsletter July'

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