This is a slight variation on one of my favorite candy recipe that my Mom makes for Christmas. The creamy coconut is so perfect dipped in the rich chocolate.
1 cup of butter, softened
14 oz sweetened condensed milk
2 lbs. confectioner's sugar
1 cup sweetened coconut
1 package unsweetened baking chocolate
1/3 of a bar paraffin wax
Let your butter sit on your counter at least an hour before starting. It has to be nice and warm, to make it easy to cream everything together.
You can do this by hand, or use your stand mixer. See slide show pictures. Cream together the butter, condensed milk and confectioner's sugar. It's easier if you slowly add the sugar a little at a time. Once it is all mixed, add the coconut. Cover and place in your freezer for 1 hour.
I like to use a small-size ice cream scoop to portion the balls. Scoop them out on to a wax-paper covered tray. Continue until all the filling is used. Smooth the candies by rubbing them in between your hands and smoothing down any coconut. Place the tray back in the freezer for 1 hour.
Melt the chocolate and wax in a medium-size pan. Remove the candies from the freezer. Place a sheet of wax paper out to let the candies cool on after dipping.
Drop the candies, one at a time, into the chocolate. Use a fork to flip over the ball and make sure it is all covered with chocolate. Lift out of the chocolate with the fork and place on the wax paper to harden. Stick back in the freezer to harden completely, about 30 minutes.
Store in an air-tight container in the fridge. These do freeze well.