3 sqs. chocolate
3 tbsp. butter
1 egg yolk
1 1/4 c. confectioners' sugar
1/4 c. brandy or coffee liqueur
Coconut

Melt chocolate in saucepan over very low heat, stirring constantly. Cool. Cream butter with egg yolk. Gradually add sugar, blending well. Stir in chocolate and brandy. Chill until firm enough to handle. Shape into 3/4 inch balls. Roll in coconut; chill. Store in refrigerator. Makes about 30 candies.