Try this Chocolate Coconut Squares recipe, or contribute your own.Suggest a better description
Butter 8-inch square pan; set aside. In a small saucepan, stir together corn syrup, sugar and water. Cook to 234 or until syrup, when dropped into very cold water, forms a soft ball that flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan). Remove from heat. Stir in 2 1/4 cups cups coconut and vanilla. Pour mixture into prepared pan. Melt chocolate chips in top of double boiler over hot, not boiling water; spread over coconut mixture. Sprinkle almonds and remaining 2 tablespoons coconut over top, cool. Cut into squares. Makes about 3 dozen squares. From Hersheys 1934 cookbook; (to order from Grit General store for $10.95 plus $2.00 shipping. Call 1-800-678-4883). Typed by Ethel Snyder
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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 18.3mg||1 %|
|Potassium 8.1mg||0 %|
|Total Carbohydrate 97.1g||29 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 97.1g|
|Protein 0g||0 %|
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Calories per serving: 382
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