Ingredients:

(Makes about 40 candies.)

• 6 tablespoons melted butter
• 1/3 cup light corn syrup
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 3 1/2 cups (1 lb.) powdered sugar
• 3 1/4 cups (10 oz. pkg) Sweeted Coconut Flakes
• Additional powdered sugar
• Ghirardelli Chocolate – DARK Melting Wafers for candy making and dipping
  

Instructions:

• In a large bowl, stir together butter, corn syrup, vanilla and salt.
• Gradually add powdered sugar and coconut, beating until blended.
• Sprinkle about 1 tablespoon additional powdered sugar on flat surface.
• Knead the coconut mixture about 5 minutes.
• Knead the mixture to form into 1-2 balls.
• Wrap in plastic wrap and chill 1-2 hours.
• Using about 1 1/2 teaspoons of the mixture roll in your hands to shape into a ball.
• Place on a parchment or wax paper-covered tray.
• Refrigerate 1-2 hours before dipping into the chocolate coating.
• Place in storage container and store in a cool, dry place.