---------- Recipe via Meal-Master (tm) v8.04

     Title: CHOCOLATE COCONUT BALLS
Categories: Candies
     Yield: 60 Candies

     3 oz HERSHEY'S Baking Chocolate
          -(unsweetened)
   1/4 c  Butter
   1/2 c  Sweetened condensed milk
          -(not evaporated milk)
   3/4 c  Granulated sugar
   1/4 c  Water
     1 tb Light corn syrup
     1 ts Vanilla extract
     2 c  MOUNDS Sweetened Coconut
          -Flakes
     1 c  Chopped nuts
          Powdered sugar

 1. In large heavy saucepan over very low heat, melt
 chocolate and butter. Add sweetened condensed milk;
 stir to blend. Remove from heat.

 2. In small saucepan, stir together granulated sugar,
 water and corn syrup. Cook over medium heat, stirring
 constantly, until sugar is dissolved. Cook, without
 stirring, until mixture reaches 250 F on candy
 thermometer or until syrup, when dropped into very
 cold water, forms a firm ball which does not flatten
 when removed from water. (Bulb of candy thermometer
 should not rest on bottom of saucepan.)

 3. Remove from heat; stir into chocolate mixture. Add
 vanilla, coconut and nuts; stir until well blended.

 4. Refrigerate about 30 minutes or until firm enough
 to handle. Shape into 1-inch balls; roll in powdered
 sugar. Store tightly covered in cool, dry place. About
 5 dozen candies.

 Note: For best results, do not double this recipe.

 Copyright 1995 Hershey Foods Corporation. Recipe may
 be reprinted courtesy of the Hershey Kitchens.
 Meal-Master format courtesy of Karen Mintzias.

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