Coconut Mounds Recipe

1 1/2 pounds confectioners’ sugar
2 cusp chopped nuts
1 can sweetened condensed milk
7 ounces flaked coconut
3 (6 ounce) packages semisweet chocolate chips
1/8 bar paraffin

Mix confectioners’ sugar, nuts, sweetened condensed milk and coconut in a large bowl. The mixture will be dry. Pat into a flat pan and refrigerate overnight.

Remove from refrigerator and form into small balls. Return to refrigerator.

Melt chocolate chips and paraffin. Dip balls into chocolate.

White Chocolate Fudge

8 ounces cream cheese, softened
4 cups sifted confectioners’ sugar
1 1/2 teaspoons vanilla extract
12 ounces vanilla-flavored candy coating, melted
3/4 cup chopped pecans

Beat cream cheese at medium speed with an electric mixer until smooth; gradually add sugar and vanilla extract, beating well. Stir in candy coating and pecans. Spread into a buttered 8-inch square pan; refrigerate until firm. Cut into small squares.