Ingredients:
1 12-ounce package semisweet chocolate chips
1/2 bar parrafin wax(commonly used in jams and jellies)
1 1/2 cup chopped almonds
1 teaspoon pure almond extract
1 14-ounce package shredded coconut
1 14-ounce can sweetened condensed milk
1/2 cup (1 stick) butter, softened
2 16-ounce boxes confectioners’ sugar
Directions
Cream together sugar and butter in a bowl; add milk. Stir in almond, coconut, and nuts; mix well. Form candy into 1-inch balls. Place on waxed paper and refrigerate at least 3 hours. Melt chocolate in top of double boiler, stirring well. Add 1/2 bar of parrafin wax. This will help the chocolate stick to the balls. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With a toothpick, dip each ball in chocolate and place on waxed paper until set.
Yield: 75 to 100 balls
Preparation time: 30 minutes, 3 hours to chill
Cooking time: 5-10 minutes
Ease of preparation: Easy
L&S JD, Pg. 147
Recipe courtesy Paula Deen
Servings:
Prep Time: 3 hours 30 min
Cook Time: 10 min
Difficulty: Easy
Show: Paula's Home Cooking
