Recipe - Coconut Crescents

Nancy Speicher DPXX20A
2 tablespoon Butter or margarine
2 tablespoon water
1 teaspoon Vanilla extract
2 cup Confectioners' sugar; sifted
One half cup Instant nonfat dry milk
2 Cans(3 One half ounce size) flaked
coconut (2 2/3 cups)
4 Squares semisweet chocolate
1 tablespoon Shortening

1. Melt butter in saucepan. Add water and vanilla.
2. Combine confectioners' sugar and dry milk. Stir
into butter mixture, One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini