Directions

1. In a saucepan over medium-low heat, combine milk, butter, vanilla, and egg yolk.
2. Chop 2 T. coconut finely (I use a coffee grinder) if desired, and add to mixture.
3. Stir often and continue cooking until it thickens enough to show the pan bottom during stirring (about 20 min.)
4. Pour mixture onto a greased jelly pan and let cool.
5. Grease your hands and roll small amounts of the mixture into balls. Roll them in coconut.
6. Place them in small paper cupcake cups.