Free Recipe Chocolate-Covered Coconut Candy
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Chocolate-Covered Coconut Candy Recipe
5 oz Sweetened condensed milk
1 ts Vanilla
2 c Powdered sugar
14 oz Premium shredded or flaked
-coconut
1 pk Semisweet chocolate chips -;
-(24 oz)
Chocolate-Covered Coconut Candy Preparation
Blend condensed milk and vanilla. Slowly add powdered sugar, stirring until smooth. Stir in coconut. The mixture should be stiff. Pat mixture firmly into a greased 9- by 13- by 2-inch pan. Refrigerate until firm. In a microwave or a double boiler over hot (not boiling) water, melt chocolate, stirring often. Remove coconut mixture from refrigerator; cut into 1- by 2-inch bars. Set each coconut bar on a fork; dip into chocolate. Tap fork against side of pan or bowl to remove excess chocolate. Transfer bars to waxed paper. Air-dry at cool room temperature (below 70 degrees). This could take several hours. To speed up the process, refrigerate for 30 minutes. Yield: 36 bars (3 dozen). Tester”s note: These are quite time-consuming to prepare. Keep the chocolate warm while you are dipping. Recipe Source: St. Louis Post-Dispatch – 12-19-1998 Adapted from Top Secret Recipes by Todd Wilbur (Plume/Penguin, 1993) Formatted for MasterCook by Susan Wolfe – vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 36
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