- 2 pounds [1 kg] icing sugar
- 227 g [1/2 pound] butter
- 1 cup [250 mL] angel flake coconut
- 1 cup [250 mL] finely chopped pecans
- 90 mL [6 tablespoons] cream or half-and-half
Chocolate Coating
- 12 ounces [340 g] chocolate chips
- 85 g [3 ounces] paraffine wax
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- Well mix then beat together all ingredients, at high speed of an electric mixer.
- Shape mixture into small balls; refrigerate until cold.
- Then, into the top part of a double boiler over hot hot boiling water, melt together chocolate chips and paraffine wax.
- Using toothpicks, dip cold coconut pecan balls into melted chocolate mixture, until well coated.
- Arrange onto waxed paper and refrigerate until hardened.
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