This is a very easy center to dip either in almond bark or chocolate. I used white almond bark and tinted it with orange gel coloring for Halloween. (Do not use liquid coloring to tint almond bark because it will ruin it.) Tint it with other colors for weddings or other holidays.
1 can Eagle Brand milk
2 c. chopped pecans
1 cube margarine, room temperature
3 c. coconut
2 lb. powdered sugar
1 t. vanilla
few grains salt
Mix everything well. (I used the dough hooks with my Bosch.) Roll into 1-inch balls and put on a wax paper lined cookie sheet and place in the fridge to get firm. (I scooped them out with a #100 scoop and then rolled them into balls. It made 120 with the scoop.) Melt 36 oz white almond bark in microwave. Stir after every 20 seconds. It will take about 1 1/2 minutes to melt. Add gel coloring, a little at a time, until desired brightness. Using a two-tined meat fork, drop one center into the almond bark, turn it over, shake off the excess, turn it upside down on wax paper and swirl the top with a string of almond bark.