INGREDIENTS

INSTRUCTIONS

TINTED COCONUT
1. Cover bottom of 13x9-inch pan with heavy duty foil.
2. In small microwave-safe bowl, place chocolate chips and shortening.
Microwave at HIGH (100%) 1 to 1-1/2 minutes, or until chocolate is melted
and mixture is smooth when stirred. Immediately spread mixture evenly on
foil to about 1/8-inch thick; pat TINTED COCONUT evenly onto chocolate.
3. Refrigerate for 5 to 10 minutes or until beginning to firm. Press
sturdy, Easter-shaped cookie cutters down to foil, cutting through coconut
and chocolate; do NOT remove shapes. Return to refrigerator until
completely firm; gently remove foil. Gently press out shapes; cover and
refrigerate until ready to use. Use as garnish for desserts. 6 to 12
cut-outs.
TINTED COCONUT: In small bowl, stir together water and food color. Stir
MOUNDS Sweetened Coconut Flakes; with fork, toss until evenly tinted.
Meal Mastered and Posted by Roberta Thompson The Outlaw BBS 502-358-3087
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens. Copyright © 1995 Hershey
Foods Corporation
Posted to MM-Recipes Digest  by "Chat Cat" <maintech@ne.infi.net> on Mar
26, 98

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