Coconut Crescents
Yield
3 dozenPrep
20 minCook
10 minReady
2 hrsLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | tablespoons |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
powdered sugar
sifted |
|
| ½ | cup |
milk, skim, (non fat) powder
instant, non-fat |
|
| 7 | ounces |
coconut
flaked |
|
| 4 | ounces |
semi-sweet chocolate
semi-sweet, null |
*
|
| 1 | tablespoon |
vegetable shortening
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 3E+1 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
powdered sugar
sifted |
|
| 118 | ml |
milk, skim, (non fat) powder
instant, non-fat |
|
| 202.3 | ml/g |
coconut
flaked |
|
| 115.6 | ml/g |
semi-sweet chocolate
semi-sweet, null |
*
|
| 15 | ml |
vegetable shortening
|
|
Directions
Melt butter in saucepan. Add water and vanilla.
Combine confectioners' sugar and dry milk. Stir into butter mixture, ½ cup at a time, mixing well after each addition.
Blend in coconut.
For each candy, shape about 1 tablespoon mixture into a roll 2 inch long.
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.
