INGREDIENTS

INSTRUCTIONS

Blend condensed milk and vanilla. Slowly add powdered sugar, stirring
until smooth. Stir in coconut. The mixture should be stiff. Pat
mixture firmly into a greased 9- by 13- by 2-inch pan. Refrigerate
until firm. In a microwave or a double boiler over hot (not boiling)
water, melt chocolate, stirring often. Remove coconut mixture from
refrigerator; cut into 1- by 2-inch bars. Set each coconut bar on a
fork; dip into chocolate. Tap fork against side of pan or bowl to
remove excess chocolate. Transfer bars to waxed paper. Air-dry at  cool
room temperature (below 70 degrees). This could take several  hours. To
speed up the process, refrigerate for 30 minutes. Yield: 36  bars (3
dozen).  Tester's note: These are quite time-consuming to prepare. Keep
the  chocolate warm while you are dipping.  Recipe Source: St. Louis
Post-Dispatch - 12-19-1998 Adapted from "Top  Secret Recipes" by Todd
Wilbur (Plume/Penguin, 1993)  Formatted for MasterCook by Susan Wolfe -
vwmv81a@prodigy.com  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 56
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 1.3mg
Sodium: 5.1mg
Potassium: 15mg
Carbohydrates: 13.3g
Fiber: 0g
Sugar: 13.2g
Protein: <1g