| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Candies, Holidays, Chocolate |
24 |
Servings |
INGREDIENTS
| 2 |
lb |
10x sugar |
| 14 |
oz |
Coconut,flaked |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Butter;soft |
| 1/8 |
ts |
Salt |
| 2 |
lb |
Dark chocolate;melted |
INSTRUCTIONS
Mix all the ingred's until soft, if sticky add more sugar. Make into logs,
or small footballs. I like them small, but you can make them any size you
want. Even make into large egg shape, for decorating. Place on wax paper on
cookie sheet. and chill. In mean time melt chocolate coating, and dip the
eggs in the chololate and put in the freezer for a few minutes, makes them
shiny. I also use white chocolate and color it pink and green, real light
colors for easter. Then you can make some of mixture in small balls and
coat like a BonBon. Yummmy. I use the Dark Chocolate for the coconut eggs,
as they are on the sweet side. Enjoy Joni in S.Jersey Ruth from PA
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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