This recipe if from the Frank family - but has become one of MY favorites. No one else really likes coconut like I do - so I must be REALLY careful when making these. I try to give a lot of them away - although at times it feels like I am giving away a child. Ok, maybe not the separation is not THAT bad, but I really do love these.
5 ounces condensed milk
1 cup powdered sugar
1 teaspoon vanilla extract
1 (14-ounce) package sweetened flaked coconut
3 cups semi-sweet chocolate chips
In a large bowl, combine the condensed milk, powdered sugar and vanilla extract. Stir well until thoroughly incorporated and smooth. add the coconut and stir well to combine.
With a tablespoon, scoop out portions of the candy mixture onto a a baking sheet. With wet hands, roll the candies into rounds. Refrigerate until firm, about 1 hour.
In the top of a double boiler or metal bowl set over a pot of simmering water, melt the chocolate chips. Dip the coconut balls into the chocolate and roll to coat completely. Shake off the excess chocolate and place on a rack set over a baking sheet lined with waxed paper. Let air dry or refrigerate to harden. store in a cool place.
Note: You can add a 1/4 to 1/2 bar of paraffin wax to the chocolate to make the dipping easier and the candies shiny.
I make all the buckeyes and these beauties and just do one round of dipping. This year, once I was done dipping, I added a bag of milk chips to the left over chocolate and used that on top of the 3-layer bars. Yes, I am all about conserving energy and supplies - but it is more about doing fewer dishes.