---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies
       Yield: 10 Servings
     3/4 c  Light corn syrup
   2 1/2 c  Dry maccaroon coconut
   In a small pan, heat the corn syrup to quite hot, but do not coconut and m
   thoroughly with a spoon or spatuls, cover with wax paper and set aside for
   hour so that the coconut will become well saturated with the corn syrup. We
   hands and roll into balls. Excellant as a bon bon filling or used in almond
   candy mold or candy bar mold. Nice to dip in white or pink coating. For
   Valentine’s Day, I dip white or pink, then drizzle on red coating. NOTE:
   finely chopped nuts and/or almonds or cherries may be added to this mixture
   for variety.  Shared by Dolores McCann, Hamilton OH Posted on NVN #38622 by
   DMCCANN [Dolores] on 8/10/93, MM format