Hazelnut Coconut Creams
Ingredients| 1 cup butter 1 can eagle brand milk 2 lb powdered sugar 3 tsp vanilla 2 large bags coconut 4 cup ground oregon hazelnuts |
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Mix above ingredients together and form into small balls. Chill
thoroughly. Melt 3 small packages chocolate chips and 3/4 stick
paraffin in double boiler. Keep warm over low heat. Dip creams and
put on wax paper. Dry at room temperature 5-6 hours. (These keep well
in the freezer.)
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Servings:
250
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