Our neighbor in Rockaway Beach has been making these candies for decades. Our daughter Emilee loves them, so one year Pat taught Em how to make them. Now they are her tradition too, and several of you have asked if she would share the recipe. Enjoy!
- ½ cup butter
- 20 ozshredded sweetened coconut
- 114 oz can sweetened condensed milk
- 2 cups powdered sugar, plus more for rolling
- 1 tsp vanilla
- 312 oz bags Melt and Mold dark chocolate melted
Melt butter in a large saucepan. Stir in milk, coconut, powdered sugar and vanilla. Place mixture in a covered container and chill for a minimum of 1 hour. Place a piece of parchment paper on a sheet pan. Form coconut mixture into ½ oz balls (about a tablespoon), rolling each in the extra powdered sugar and placing them onthe sheet pan. Freeze for 1 hour minimum. Using 2 toothpicks, dip each coconut ball into the melted chocolate, covering all sides. Place dipped candy onto another parchment paper covered sheet pan. Continue dipping until all of the formed coconut is dipped. Let chocolate cool and set. Once chocolate is set they are ready to be served, or they can be frozen until needed.
Makes approximately 60 candies.