2 cubes butter
1 can Eagle Brand milk
2 pounds powdered sugar
3 teaspoons vanilla
2 large bags coconut
4 cups ground Oregon hazelnuts
Servings: 250
Mix above ingredients together and form into small balls. Chill thoroughly. Melt 3 small packages chocolate chips and 3/4 stick paraffin in double boiler. Keep warm over low heat. Dip creams and put on wax paper. Dry at room temperature 5-6 hours.
Yield: 250 balls
Notes: These keep well in the freezer.
1 can Eagle Brand milk
2 pounds powdered sugar
3 teaspoons vanilla
2 large bags coconut
4 cups ground Oregon hazelnuts
Servings: 250
Mix above ingredients together and form into small balls. Chill thoroughly. Melt 3 small packages chocolate chips and 3/4 stick paraffin in double boiler. Keep warm over low heat. Dip creams and put on wax paper. Dry at room temperature 5-6 hours.
Yield: 250 balls
Notes: These keep well in the freezer.
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