Chocolate-Covered Coconut Candy

Categories: St. louis p, Post1
Yield: 36 servings

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)

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

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