Hazelnut Coconut Creams Recipe
Yield: 250 PiecesRecipe by luhu.jp
Ingredients:
1 cup: Butter,
1 Can: Eagle Brand milk,
2 lbs: Powdered sugar,
3 tsp: Vanilla,
2 Large: bags coconut,
4 cup: Ground Oregon hazelnuts,
Directions:
Mix above ingredients together and form into small balls. Chill
thoroughly. Melt 3 small packages chocolate chips and 3/4 stick
paraffin in double boiler. Keep warm over low heat. Dip creams and
put on wax paper. Dry at room temperature 5-6 hours. (These keep well
in the freezer.)
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
thoroughly. Melt 3 small packages chocolate chips and 3/4 stick
paraffin in double boiler. Keep warm over low heat. Dip creams and
put on wax paper. Dry at room temperature 5-6 hours. (These keep well
in the freezer.)
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
Tags
Candies