Recipe - Coconut Creamy Bon Bons

One half pound Butter or margerine
15 ounce Eaglebrand milk (1 can)
8 cup Powdered sugar
14 ounce Flaked coconut
1 One half teaspoon Vanilla
6 ounce Semisweet 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 ounce of chocolate. Dip balls
into chocolate and turn out onto wax papercovered
cookie sheet. Store in a cool dry place. Makes enough
to fill a 1pound tin. Source: Newspaper, Newsletter
July'89

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