Ingredients

1 cup softened butter

1 cup milk

3 to 4 cups semi-sweet chocolate chips

2 to 3 squares unsweetened baking chocolate

1 to 2 cups white chocolate chips

8 cups powdered sugar

12 cups coconut, shredded

In a double boiler, melt semi-sweet and unsweetened chocolate. Meanwhile, in a large bowl mix together butter, sugar, milk, and coconut. Form into 1- to 2-inch balls. (If batter is too soft, put it in the freezer for 10 to 15 minutes.) Then with the ball of coconut mix resting on a fork, dip it into the melted chocolate, set on wax paper, and chill. After chocolate is hard, melt the white chocolate in a small sealed plastic bag in the microwave. Check after 45 seconds. Squish the chips and stir a bit in the bag. Continue cooking for an additional 30 seconds or until completely melted, in 30-second intervals. Let cool for a minute. Then snip the very end of a corner of the bag and drizzle designs on the balls. Chill again. Ready to serve.

Makes: 6 to 8 dozen. Recipe can be halved. For making smaller batches, make the filling and freeze some for later.

• Hacienda Nicholas B&B on VirtualCities.com
• Hacienda Nicholas Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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