|Shelled unblanched filberts||1 Cup (16 tbs)|
|Sifted powdered sugar||2 Cup (32 tbs)|
|Butter/Margarine||3 Tablespoon, softened|
|Unsweetened chocolate square||2 Ounce, melted and cooled (2 Squares, 1 Ounce Each)|
|Tiny marshmallows||4 Cup (64 tbs)|
|Shredded coconut||1 Cup (16 tbs)|
Coarsely chop filberts; spread on a baking sheet.
Toast in 350°F oven for about 10 minutes or till golden brown.
Beat together egg, powdered sugar, butter or margarine, vanilla, and salt till very light and fluffy.
Add cooled chocolate.
Fold in marshmallows and nuts.
Drop from a teaspoon into a bowl of coconut; roll evenly to coat.
Place on waxed paper-lined baking sheets.
Let stand till set.