Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Darlene Clark
4 cups flaked coconut, coarsely chopped
33â�„4 cups confectionersâ€™ sugar
2â�„3 cup sweetened condensed milk
1â�„4 cup butter, softened
11â�„2 cups vanilla or white chips
2 packages (111â�„2 oz. each) milk chocolate chips
1 package (101â�„2 oz.) large marshmallows
Black, green and red decorator icing
In a large mixing bowl, combine coconut, confectionerâ€™s sugar, milk and butter. Shape into 11â�„4 in. balls; place on baking sheets lined with waxed paper. Loosely cover and chill for 11â�„4 hours or until firm.
In a microwave-safe bowl, melt vanilla chips; stir until smooth. Dip balls in melted chips; place on waxed paper-lined baking sheets. Chill until firm, about 15 minutes. Set aside remaining melted vanilla chips.
Melt the chocolate chips; stir until smooth. For hats, dip each marshmallow in chocolate; place on a waxed paper-lined baking sheet, allowing excess to drip down. Swirl the marshmallows in chocolate on waxed paper to create hat brims. Chill until firm, about 15 minutes.
Level the top of coated coconut balls. Attach marshmallow hats with the reserved melted vanilla chips. With icing, draw a face on each ball. Chill in freezer.
(This recipe was contributed as part of a "Cook of the Week" feature.)