Misty Curtis

1 large Hershey bar
1-8 oz. cool whip
Unsweetened macaroon coconut

Melt chocolate very slowly.  Allow to cool until almost cool. 
Have cool whip at room temperature.  Blend chocolate into
cool whip.  Set in fridge for an hour or two and then put a
spoonful at a time in coconut.  Shape into balls.

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