These are also called Bon Bons. This recipe is from my dear, sweet, precious mama's church cookbook, which she gave one to me and one to my sister years ago. I sure do miss my mama!!! My sister & I use to make these every Christmas.
12/17/10: I also covered some with purple and some with yellow candy melts for my son and his family to take to the bowl game in Washington, DC. We are big East Carolina University fans and those are the ECU colors.
1Combine softened butter, powdered sugar and the Eagle Brand milk. Add in vanilla (or 1 tsp almond extract) and mix thoroughly. Add in the nuts and coconut. (At this point I refrigerate the mixture overnight or at least 6 to 8 hours for a firm mixture. Form into bite-size balls then dip in chocolate. (You may want to place the balls back in the fridge so they will be firm when dipping them in the chocolate). Now dip them in the melted chocolate then place them onto waxed paper and allow to dry. Store in an airtight container.
2*Note: If you're using either chocolate chips or candy melts and the wax, melt them together in the top of a double boiler. Dip the balls into the melted chocolate using tongs, a spoon or fork then put them on waxed paper to dry. If using almond bark candy coating simply melt bark according to package directions.
3*Hint: You can buy colored candy melts and cover the balls in the different colors as well as the chocolate. That makes a really festive presentation.
4TIP: Leave the butter (or margarine) out overnight or at least for several hours. You want it to be very soft. This candy freezes very well. No thawing is necessary.
5*Here's a photo of the almond bark candy coating that I use.