Mix first two ingredients; add sugar a little at a time, stirring until smooth. Stir in coconut, or mix with hands. (Mixture should be firm.) Pat into greased 9"×13"×2" pan; chill in refrigerator. Melt chocoalte in double boiler over hot (not boiling) water; stirring often. Cut coconut mixture into 1"×2" bars. Set each bar on fork to dip into chocolate; allow excess to drip off. Air dry on wax paper at room temperature or refrigerate 30 minutes. Yields 36 bars. RETURN

Mix first four ingredients, kneading in last of sugar gradually; shape into eight rolls, one inch in diameter. Wrap in wax paper; freeze overnight or until very hard. Melt caramels with a little hot water in top of double boiler; remove from heat but keep over hot water. Dip marshmallow rolls into caramel; roll in nuts, pressing nuts firmly into caramel with hands. Cool; store in cool dry place. Yields about five lbs. (For slices, form marshmallow mixture into two rolls; dip in caramel, then roll in nuts. Cool. When thoroughly dry, cut into ½" slices with sharp thin knife. (WARNING: This recipe can be quite messy to make.) RETURN