Ingredients
Instructions
- Combine all ingredients except chocolate chips.
- Refrigerate over night.
- Shape coconut mixture into walnut-size balls.
- Freeze until firm.
- Melt chocolate chips in a double boiler.
- Pierce balls with a tooth pick or wooden skewer, dip balls into chocolate.
- Lay on wax paper.
- Refrigerate until set.
- Store in an airtight container.
- Note: This recipe originally called for 1 block of paraffin wax melted in with the chocolate chips. I don't care for the wax, so I don't add it. It's just a personal preference.