Yield: 1 Recipe
|1 cup||HERSHEY'S Chocolate Chips (Semi-Sweet)|
|1 drop||Food color|
|½ cup||MOUNDS Sweetened Coconut Flakes|
* NOT butter, margarine, oil, or vegetable oil spread 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 1-½ minutes, or until chocolate is melted and mixture is smooth when stirred. Immediately spread mixture evenly on foil to about ⅛-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.
In small bowl, stir together ¼ teaspoon water and 1 drop food color. Stir in ½ cup MOUNDS Sweetened Coconut Flakes; with fork, toss until evenly tinted.
Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias.