For Filling:
2 lb confectioners’ sugar, sifted
14 fl oz sweetened condensed milk , 1 can
2 cup flaked coconut
4 fl oz unsalted butter, (8 tablespoons), or margarine, melted
3 cup pecans, chopped
For Dipping Chocolate:
1 fl oz food-grade paraffin wax, 1/4 of a bar
12 fl oz semisweet chocolate chips
Gather the ingredients.
Line a baking pan or tray with wax paper or parchment paper.
Sift the confectioners’ sugar into a large bowl and add the sweetened condensed milk, coconut, melted butter, and pecans. Mix well with the help of a wooden spoon. Refrigerate for 30 minutes, covered.
With your hands, shape the mixture into balls and place them on the pan or tray. Refrigerate the balls until the balls are very firm, or about 1 hour.
Once the candy is hard, melt the wax and milk chocolate chips together in a double boiler. Make sure the water at the bottom is simmering and not boiling.
Dip the chilled balls in the melted chocolate and let cool on top of wax paper.
Enjoy!
Sugar: 19g
:
Calcium: 28mg
Calories: 157kcal
Carbohydrates: 20g
Cholesterol: 6mg
Fat: 8g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 3g
Polyunsaturated Fat: 1g
Potassium: 86mg
Protein: 1g
Saturated Fat: 4g
Sodium: 11mg
Trans Fat: 1g
Vitamin A: 66IU
Vitamin C: 1mg
