1.In bowl, cream together butter and powdered sugar.
Add coconut, condensed milk, and vanilla; stir until blended. Chill until slightly firm.
Roll into walnut-sized balls. Insert a toothpick in each ball. Place balls on baking sheets. Freeze.
In double boiler over simmering water, melt chocolate chips, chocolate squares and paraffin wax. Keep warm over hot water. Using picks as handles, dip frozen balls into chocolate mixture. Chill until firm. Remove picks and package candy in individual paper liners. (May also be frozen.) Yield- about 7 dozen candies.
Originally Submitted
12/11/2013
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