Yield: 36 Servings
|2 cups||Confectioners' sugar|
|3 cups||Flaked coconut|
|2 ounces||Semi-sweet chocolate, melted|
Preparation time: 30 minutes Chilling time: 1 hour 1. Melt butter in saucepan. Remove from heat. Add sugar, coconut and milk. Mix well. Shape rounded teaspoon of mixture into balls. Make a dent in the center. Place on a cookie sheet lined with wax paper.
2. Fill center with melted chocolate. Chill until firm. Store in refrigerator. These freeze wonderfully and look beautiful on a tray.
Winner Shere Case of Hickory Hills describes her cookie entry: "Holiday preparation usually starts in September and continues until the night before Christmas. I have been doing this for almost 18 years, and each year I add more recipes. This particular cookie, passed on to me by my sister- in-law, Diana Forkash of Wisconsin, ranks among the favorites of the family and friends. It looks absolutely gorgeous on a plate, tastes wonderful and is absolutely the easiest thing to make. There is no baking time involved, and you can sit down on the job and enjoy doing them." from the Chicago Tribune annual Food Guide Holiday Cookie Contest December 4, 1986