Grandma Stella’S Bon Bons

• FOR THE COCONUT BALLS:
• 2-1/2 cups Powdered Sugar
• 1 cup Butter
• 14 ounces, weight Sweetened, Condensed Milk
• 1 pound Sweetened Angel Flake Coconut
• 1/4 cups Chopped Walnuts
• FOR THE DIPPING CHOCOLATE:
• 2 cups Semi-Sweet Chocolate Chips
• 3 ounces, weight Cake Of Gulf Wax

1. Cream together the powdered sugar, butter and condensed milk. Add coconut and nuts and mix to combine. Chill dough until firm. Roll into balls (about tablespoon sized), and chill the balls to firm them or freeze them for a bit.
2. Melt 3/4 of 1 cake (about 2 to 3 ounces-weight) of wax with chocolate chips until smooth (follow the instructions on the wax package for melting instructions). (Click on the related blog link for photos).
3. Using a toothpick, pick up the balls and dunk in the chocolate. Set on wax paper. Cover holes from toothpick with chocolate. Allow to set up overnight. Store in airtight container. These freeze beautifully.
4. Makes about 90 bon bons.

coconut, powdered sugar, butter, milk, angel, ubc, dipping chocolate, chocolate chips, wax

Taken from tastykitchen.com/recipes/desserts/grandma-stellae28099s-bon-bons/ (may not work)