Coffee Kisses


4 oz (100g) butter
8 oz (225g) icing sugar
6 oz (175g) coconut
2 oz (50g) walnuts, crushed
1 tblsp Camp coffee essence
cooking chocolate


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