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Coconut Cream Candies Recipe

2 pounds
1 – 14 ounce
1 – 14 ounce can
1 cup
2 cups
1 tablespoon
1 – 12 ounce bag
3/4 block
powdered sugar
bag flaked coconut
sweetened condensed milk
butter
walnuts, chopped fine
vanilla
chocolate chips
paraffin wax

Recipe Pan Type: cookie sheet


Coconut Cream Candy Directions

In a large bowl mix together powdered sugar, coconut, sweetened condensed milk, butter, chopped nuts and the vanilla.
Cover and chill for 30 minutes.
Cover cookie sheet with waxed paper.
Remove from the refrigerator and shape into small balls.
Place on covered cookie sheets and put in the freezer.
Place chocolate and paraffin in a medium sauce pan, heat over low heat until melted stirring frequently.
Remove candies from the freezer.
Dip a few balls at a time into the melted chocolate mixture.
Drain on waxed paper.

Store in airtight container after cooled.


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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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