Candy Balls(Coconut Rum)

• 2 lb. powdered sugar
• 3/4 can Eagle Brand milk
• 4 oz. rum (optional)
• 2 sticks margarine, softened
• 8 oz. coconut
• 8 oz. candied cherries, chopped
• 2 c. nuts
• 1 lb. chopped dates (optional)
• Ghirardelli candy making and dipping bar pack (double chocolate flavor)
• 4 oz. white chocolate

1. Cream margarine and milk. Add rum and powdered sugar; mix well. Add nuts, fruit and coconut; mix well. Chill well about 2 hours. By hands, form small balls (3/4-inch). Keep hands coated with powdered sugar. Put balls on wax paper and refrigerate overnight. Melt chocolate. With toothpick, dip balls in chocolate; place on wax paper to dry. Melt white chocolate. Hand dip so topped with white chocolate (to cover toothpick marks). Chill and then package.

powdered sugar, milk, rum, margarine, coconut, candied cherries, nuts, dates, ghirardelli, white chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=30662 (may not work)