| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Candies |
30 |
Servings |
INGREDIENTS
|
|
-Nancy Speicher DPXX20A |
| 2 |
tb |
Butter or margarine water |
| 1 |
ts |
Vanilla extract |
| 2 |
c |
Confectioners' sugar; sifted |
| 1/2 |
c |
Instant nonfat dry milk |
| 2 |
|
Cans(3 1/2 oz size) flaked coconut (2 2/3 cups) |
| 4 |
|
Squares semisweet chocolate |
| 1 |
tb |
Shortening |
INSTRUCTIONS
1. Melt butter in saucepan. Add water and vanilla.
2. Combine confectioners' sugar and dry milk. Stir
into butter mixture, 1/2 cup at a time, mixing well
after each addition. Blend in coconut.
3. For each candy, shape about 1 tbsp mixture into a
roll 2" long; curve to make a crescent. Refrigerate
until firm - 15 minutes.
4. Melt chocolate and shortening over hot, not
boiling, water. Remove from hot water; let stand to
cool slightly.
5. Dip half of each piece of candy into chocolate.
Place on waxed paper to dry. Refrigerate until firm.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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