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This is a recipe from my Grandmother. She made this for us just about every Christmas and once I started cooking, I had to make it myself.
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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
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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.
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Combine coconut, powdered sugar, melted margarine, pecans, salt and condensed milk.
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Mix until thoroughly combined
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Mixed
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Chill for at least 1 hour
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Scoop into balls and chill again (while the chocolate is being prepared).
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Shred the paraffin block (the remainder of the block is here for display only).
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Mix chocolate chips and paraffin together and melt on double boiler
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Stir until melted
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Coat coconut balls in chocolate (one method is with toothpicks)
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Another method: Place several in the chocolate
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Tilt the pan to one side
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Then the other to fully coat.
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Set on sheet to cool / dry / harden
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Allow to completely harden (maybe 30 minutes)
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Place in candy dish to put in the fridge until ready to eat.
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Coconut Pecan Candy
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