Coconut crescents
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Nancy Speicher DPXX20A | ||
| 2 | tablespoons | Butter or margarine water |
| 1 | teaspoon | Vanilla extract |
| 2 | cups | Confectioners' sugar; sifted |
| ½ | cup | Instant nonfat dry milk |
| 2 | Cans(3 1/2 oz size) flaked coconut (2 2/3 cups) | |
| 4 | Squares semisweet chocolate | |
| 1 | tablespoon | Shortening |
Directions
1. Melt butter in saucepan. Add water and vanilla.
2. Combine confectioners' sugar and dry milk. Stir into butter mixture, ½ 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.