Coconut Crescents Recipe
Yield: 30 ServingsRecipe by luhu.jp
Ingredients:
-Nancy Speicher DPXX20A,
2 tbsp: Butter or margarine,
2 tbsp: -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,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Candies