Recipe - Chocolate Coconut Squares

1/3 cup Light corn syrup
2 tablespoon Sugar
2 tablespoon Water
2 One fourth cup Plus 2 tablespoons flaked
coconut,, divided
1 teaspoon Vanilla
Three fourths cup Hershey's® Semisweet
chocolate chips
1/3 cup Toasted slivered almonds or
chopped pecans

Butter 8inch square pan; set aside. In a small saucepan, stir together
corn syrup, sugar and water. Cook to 234 or until syrup, when dropped into
very cold water, forms a soft ball that flattens when removed from water.
(Bulb of candy thermometer should not rest on bottom of saucepan). Remove
from heat. Stir in 2 One fourth cups cups coconut and vanilla. Pour mixture into
prepared pan. Melt chocolate chips in top of double boiler over hot, not
boiling water; spread over coconut mixture. Sprinkle almonds and remaining
2 tablespoons coconut over top, cool. Cut into squares. Makes about 3 dozen
squares. From Hershey's 1934 cookbook; (to order from Grit General store
for $10.95 plus $2.00 shipping. Call 18006784883). Typed by Ethel Snyder
essie49@juno.com Date August 31, 1997

Recipe by: GRIT July 13, 1997 Posted to MCRecipe Digest V1 #769 by
essie49@juno.com (Ethel R Snyder) on Sep 01, 1997