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    Coconut Chocolate Candies


    Source of Recipe


    Cooking from Quilt Country by Marcia Adams

    List of Ingredients





    3/4 cup Butter
    14 oz Sweetened condensed milk
    2 ts Vanilla extract
    1/2 t Salt
    5 2/3 cups Powdered sugar
    1 pound Flaked coconut
    1 pound Pecans, finely ground
    3 ounces Paraffin (1/2 block)
    1 1/2 pounds Semisweet chocolate morsels

    Recipe



    In a large saucepan, melt the butter over low head and do not allow to brown. Whisk in the condensed milk, vanilla, and salt. Then add the powdered sugar, coconut, and pecans. Mix quickly; you will have to use your hands. Coat a 9 x 13-inch baking pan with vegetable spray. Transfer the candy mixture to the pan and pat it firmly in place. Cover and store in the coldest part of your refrigerator overnight. In a double boiler set over hot (not boiling) water, melt thr paraffin and chocolate chips. Cut the coconut candy into 1 inch squares. Using a toothpick, dip the candy into the chocolate to coat. Place on waxed paper to harden. Will probably need to be hardened in the refrigerator and stored there.

 

 

 

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