Title: Coconut Creamy Bon Bons
Categories: Candies
Yield: 20 Servings

1/2 lb Butter or margerine
15 oz Eagle-brand milk (1 can)
8 c Powdered sugar
14 oz Flaked coconut
1 1/2 ts Vanilla
6 oz Semi-sweet dipping chocolate

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini