Try this Chocolate-Covered Coconut Candy recipe, or contribute your own.Suggest a better description
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 - email@example.com
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 36|
|Calories from Fat: 62 (58%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 1.8mg||1 %|
|Sodium 9.9mg||0 %|
|Potassium 92mg||2 %|
|Total Carbohydrate 12g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 10.5g|
|Protein 1.2g||2 %|
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Calories per serving: 106
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