1/2 lb. Butter or margarine
15 oz. Eagle-brand milk (1 can)
8 c Powdered sugar
14 oz. Flaked coconut
1 1/2 tsp. 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.
Recipe makes enough to fill a 1-pound tin of Coconut Creamy Bon Bon's