| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | St. Louis | St. louis p, Post1 | 36 | servings |
INGREDIENTS
| 5 | oz | Sweetened condensed milk |
| 1 | ts | Vanilla |
| 2 | c | Powdered sugar |
| 14 | oz | Premium shredded or flaked coconut |
| 1 | pk | Semisweet chocolate chips -; (24 oz) |
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.
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”