(Taste like Mounds Bars)
6 c. sugar 3/8 tsp. cream of tartar
1-1/2 c. water 1-1/2 tsp. vanilla
2 14oz bags sweetened, shredded coconut*
Combine sugar and cream of tartar. Add water. Stir until sugar is dissolved. Cover pan and boil 5 minutes, allowing steam to dissolve any grains of sugar on sides of pan. Uncover and boil without stirring to soft ball stage (234-238 deg.). Wipe all crystals to remove from sides of pan with a damp cloth. Pour into shallow pan, plate, or marble slab, which has been rinsed with cold water. Cool to room temperature.
Add vanilla. Beat until stiff enough to knead. Takes about 30 minutes of constant beating to stiffen. Knead until smooth. Place in bowl, cover with damp cloth or waxed paper. Allow to stand 24 hours. Knead in 2 cans of Baker's Southern Style Coconut and shape into eggs. Let dry 1-2 hours before coating with chocolate (Pick one from below).
*LARGE BATCH: Soak 2 cups of dry, unsweetened macaroon coconut in a little bit of canned milk. Add 1 lb. sifted powdered sugar, then 6 more cups dry, unsweetened coconut. Makes big batch - very delicious. About 8 cups. Makes 85-90 coconut balls or eggs about the size of small walnuts.
- Mrs. Elliott, 1959
Clarksburg, Md.
Chocolate Coating
One Minute Fudge Icing (with Cocoa)
One Minute Fudge Icing (with Baker's Chocolate)