Margaret Halberts’ Chocolate-Coconut Balls

Ingredients

• 2 lb powdered sugar
• 1 can Eagle Brand milk
• 1 stick oleo (margarine) (Miracle Whip)
• 1 cup Angel Flake coconut
• 1 cup chopped pecans

Coating

• 1 1/2 cups chocolate chips
• 3/4 square paraffin

Steps

1. Mix and chill, then roll into balls and chill again.
2. Melt chocolate chips and paraffin in a double boiler.
3. Dip balls into chocolate.

Notes

Signed ‘Margaret Halberts’.

‘(Miracle whip)’ is written in parentheses after ‘stick oleo’ on the card.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.