Posted On December 24, 2010

Filed under Candies

Comments Dropped 83 responses


2 tbsp. softened butter

1 egg yolk

¼ icing sugar

1- 4 oz pkg. German sweet choc. Grated

½ cup pkg. Grated or flaked coconut

1 tbsp. Rum or 1 tsp.rum extract

Cream butter and blend in egg yolk. Gradually add sugar. Blend well.

Add choc., ½ cup of coconut and rum. Form into ½ inch balls and roll in additional coconut, coloured sprinkles or chopped nuts.

Place on waxed paper and chill for several hours. Makes about 2 dozen.