2015 Recipe Contest Submissions

Grandma Flossie’s Coconut Balls


3 cans of coconut, 3 1/2 oz each (or 10 1/2 oz of coconut from a bag)
1 can Eagle Brand milk
1 stick butter or margarine, softened (1/2 cup)
2 lb bag of powdered sugar
3 cups chopped pecans
8 T vanilla

12 oz bag of semi-sweet chocolate chips
1/4 lb parawax (such as Gulf wax)


Cream sugar, butter/margarine, and Eagle Brand milk together and then add all of the other ingredients except for the chocolate chips and the parawax. Chill overnight or for several hours.

Roll into tablespoon size balls, place on buttered sheet pan (or use a Silpat), and place in freezer overnight.

Melt the chocolate chips and parawax together in a double boiler. Dip frozen balls into melted chocolate/wax mixture. Place back on buttered sheet pan (or Silpat) and let chocolate harden.

Linda M Mumm

I always loved these when my grandma made them and have continued the tradition. I make a lot of candy to share with friends every Christmas, and this is always a favorite.