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    Coconut Crescents


    Source of Recipe


    Nancy Speicher

    List of Ingredients





    2 tb Butter or margarine
    2 tb - water
    1 t Vanilla extract
    2 c Confectioners' sugar -- sifted
    1/2 c Instant nonfat dry milk
    2 Cans(3 1/2 oz size) flaked
    - coconut (2 2/3 cups)
    4 Squares semisweet chocolate
    1 tb Shortening

    Recipe



    Melt butter in saucepan. Add water and vanilla. Combine confectioners' sugar and dry milk. Stir into butter mixture, 1/2 cup at a time, mixing well after each addition. Blend in coconut. For each candy, shape about 1 tbsp mixture into a roll 2" long; curve to make a crescent. Refrigerate until firm - 15 minutes. Melt chocolate and shortening over hot, not boiling, water. Remove from hot water; let stand to cool slightly. Dip half of each piece of candy into chocolate. Place on waxed paper to dry. Refrigerate until firm.

 

 

 

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