Coconut Pecan Candy

These are also great with black walnuts (and probably also great with English walnuts).

I have updated the recipe ... the pictures are not updated, but it is still easy to make - just mix everything together. The original recipe called for 1/2 cup of pecans ... I think this should be 2 cups. I also added lemon juice and increased the salt to take away from the overwhelmingly sweetness from 2 pounds of powdered sugar.

Next year, cut the sugar in half, 3 cups of pecans. Double the coconut but half of it unsweetened. Double salt and lemon. Let’s try to get the sweetness down.

Ingredients

1 14 oz can of Eagle Brand Sweetened Condensed Milk

3 cups of Shredded Coconut (toasted in 1/2 cup butter - 1 stick)

2 cups of chopped pecans (chopped small) (or walnuts or black walnuts)

3/4 cups of margarine (1 and 1/2 sticks), melted

2 lbs of powdered sugar

2 tsp of salt

3 tbsp lemon juice ... this could probably be even more.

1 full cake of paraffin, shredded

16 oz semi-sweet chocolate chips

Cooking Directions

Mix the condensed milk, powdered sugar, coconut, melted margarine, salt and pecans in a mixing bowl and mix until thoroughly combined.

Chill the mix for at least 1 hour.

Using a small cookie scoop, make coconut balls and set aside. Chill the coconut until ready to dip.

Shred the paraffin. Mix with the chocolate chips. Melt in a double boiler.

Dip the coconut balls into the chocolate. Set aside on wax paper or aluminum foil to harden. Place finished candy in the refrigerator.