Ingredients
- 1/2 pound butter
- 15 ounces milk
- sweetened condensed
- 8 cups powdered sugar
- 14 ounces coconut flaked
- 1 1/2 teaspoons vanilla extract
- 6 ounces dipping chocolate semi-sweet
Instructions
- 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.
- Dip balls into chocolate and turn out onto wax paper-covered cookie sheet.
- Store in a cool dry place.
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