8 oz (225g) coconut
170g condensed milk
2 oz (50g) icing sugar
cooking chocolate


1. Put coconut, milk and sugar into bowl and mix thoroughly.
2. Roll mixture into balls (rub hands with icing sugar to prevent sticking) and flatten slightly.
3. Dip each bounty into melted chocolate, using a skewer.
4. Place on greaseproof paper and allow to set.

Margaret Gilmour, Fort Augustus