| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Choco2 |
1 |
servings |
INGREDIENTS
| 3 |
oz |
Cream cheese. softened |
| 1/2 |
c |
Butter or margarine; softened |
| 4 |
c |
Powdered sugar |
| 1 1/2 |
ts |
Vanilla |
| 2 |
c |
Flaked coconut; (small flakes) |
|
|
Semisweet chocolate |
INSTRUCTIONS
Beat cream cheese and butter in large mixer bowl until smooth.
Gradually blend in powdered sugar and vanilla. Blend in coconut. If
necessary, chill about an hour our until firm enough to handle. Form
into desired shapes. Place on wax paper-covered tray or cookie sheet.
Cover loosely and chill 3 to 4 hours or overnight. They should feel
dry to the touch before coating with semisweet or bitter sweet
chocolate. (I like Ghirardhelli's).
I'm not sure if these are just like Mound's because I only make them
at X-Mas and haven't tasted them for a year. If my memory doesn't
deceive they're quite similar and very good. [Note: Don't try coating
these in milk chocolate. Tastes weird.] Enjoy.
Recipe by: Rebekah Inman <rinman@ucsd.edu>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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