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1/2 cup butter or margarine
2 cups powdered sugar
3 cups fresh coconut
2 squares unsweetened chocolate
For the outsides, melt butter in saucepan; remove from heat. Add powdered sugar and coconut. Mix well. Shape rounded teaspoons of mixture into balls and make an indent in the center of each. (May use the smallest end of a melon baller.) Place on a waxed paper-covered cookie sheet.
For the centers, melt chocolate (can carefully melt in microwave or over low heat). Fill centers with melted chocolate. Chill until firm. Store in refrigerator. Makes 3 dozen.