Coconut Crescents
Ingredients
2 tbsp butter or margarine water
1 tsp vanilla extract
2 cup confectioners' sugar, sifted
1/2 cup instant nonfat dry milk
2 cans(3 1/2 oz size) flaked coconut, (2 2/3 cups)
4 squares semisweet chocolate
1 tbsp shortening
Preparation
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.
Servings: 30
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