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.

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