Chocolate-Covered Coconut Candy

36 servings

Try this Chocolate-Covered Coconut Candy recipe, or post your own recipe for Chocolate-Covered Coconut Candy

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Chocolate-Covered Coconut Candy Ingredients

5 oz Sweetened condensed milk	14 oz Premium shredded or flaked
1 ts Vanilla	1 pk Semisweet chocolate chips -;
2 c Powdered sugar

Instructions for Chocolate-Covered Coconut Candy

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). Testers 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.

Main Ingredient: ChocolateCuisine: Uncategorized