Ingredients
- two tablespoonfuls of grated cocoanut
- a drop of vanilla
Directions
1
Take two tablespoonfuls of grated cocoanut and half as much "French candy;" work them both together with your hand till the cocoanut is all well mixed in it. If you choose, you can add a drop of vanilla. If too soft to work into balls, add confectioners' sugar to stiffen; make into balls the size of hazelnuts and dip twice, as in the foregoing recipes, flavoring the melted "French Cream" with vanilla.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg