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Easter
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* Exported from MasterCook *
Recipe By :
Serving Size :
1 Preparation Time :0:00
Categories
: Candies
Amount
Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
1
cup HERSHEY'S
Chocolate Chips -- (Semi-Sweet)
2 teaspoons
Shortening*
-----TINTED COCONUT-----
1/4
teaspoon Water
1
drop Food
color
1/2
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 1-1/2 minutes, or until
chocolate is
melted and mixture is smooth when stirred. Immediately
spread mixture
evenly on foil to about 1/8-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.
TINTED
COCONUT:
In small bowl, stir together 1/4 teaspoon water and 1 drop
food color.
Stir in 1/2 cup MOUNDS Sweetened Coconut Flakes; with fork,
toss until
evenly tinted.
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