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Coconut Creamy Bon Bons

Ingredients
 

1/2 lb butter or margerine
15 oz eagle-brand milk (1 can)
8 cup powdered sugar
14 oz flaked coconut
1 1/2 tsp vanilla
6 oz semi-sweet dipping chocolate



 
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Preparation
 
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.
Source: Newspaper, Newsletter July 89

 

 
Servings:
20


 

 

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