4 oz (100g) butter
8 oz (225g) icing sugar
6 oz (175g) coconut
2 oz (50g) walnuts, crushed
1 tblsp Camp coffee essence
1. Cream butter and sugar and add coconut and walnuts.
2. Beat well and add coffee essence.
3. Roll mixture into balls and chill for 1 hour.
4. Dip balls, using a skewer, into melted chocolate to cover.
M. Macleod, Lochs, Lewis