From Odessa of Bird-in-Hand, Pennsylvania. She and her husband used to make dozens of varieties of homemade candies every year for the church bazaar and holiday season.
3/4 lb butter
8 oz marshmallow cream
8 oz coconut
2 lbs powdered sugar
Cream butter and marshmallow. Add sugar until smooth. Add coconut. Shape and cool at least overnight in refrigerator. Coat with coating chocolate.