1/2 cup butter
2 cup confectioners' sugar
3 cup flaked coconut
1 tbsp milk
2 oz semi-sweet chocolate, melted
Directions
Preparation time: 30 minutes Chilling time: 1 hour
1. Melt butter in saucepan. Remove from heat. Add sugar, coconut and
milk. Mix well. Shape rounded teaspoon of mixture into balls. Make a
dent in the center. Place on a cookie sheet lined with wax paper.
2. Fill center with melted chocolate. Chill until firm. Store in
refrigerator. These freeze wonderfully and look beautiful on a tray.
Winner Shere Case of Hickory Hills describes her cookie entry:
"Holiday preparation usually starts in September and continues until
the night before Christmas. I have been doing this for almost 18
years, and each year I add more recipes. This particular cookie,
passed on to me by my sister- in-law, Diana Forkash of Wisconsin,
ranks among the favorites of the family and friends. It looks
absolutely gorgeous on a plate, tastes wonderful and is absolutely
the easiest thing to make. There is no baking time involved, and you
can sit down on the job and enjoy doing them."
from the Chicago Tribune annual Food Guide Holiday Cookie Contest
December 4, 1986
Servings: 36 servings
1986 Winner: Coconut Joys Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Written recipes as a concept can be tracked far back into ancient history, in fact as far as early Egypt, and possibly even further. Interesting though that is, mostly, these old cook books were just very simple hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, are a few clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. As we move into Roman times 25BC a roman called Apicius created some documents describing recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals were split into appetizers, main meal and desserts, a style of dining still practiced today. Additionally, he tells us how the ancient chefs used many different herbs, including a few that will be familiar to modern cooks such as bay, mint and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from the holy land, including spices such as basil and rosemary. These new foods and spices led to an explosion in recipe books, many of which are kept safe in private libraries. The revolution that is television gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access thousands of recipes like those on this web site. |
We hope you enjoy this 1986 Winner_ Coconut Joys recipe.
