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
Recipes as an idea can be traced way back into the distant past, certainly as far back as the ancient Egyptians, and potentially, even further back. However, mostly, these ancient cookbooks were just very basic hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to food historians is a series of tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. During the time of the Romans a man called Apicius assembled a few documents describing recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Aspicius recounts how the Roman chefs were skilled in the use of a wide range of aromatic flavours, including a few you will know for example basil, rue and asafoetida. Over the next few hundred years, the powerful families of the West competed with each other to lay on the most exotic meals, and because of this the best chefs and their recipe collections were at a premium. Even so, it wasn`t until the 19th century that cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, trying out, and writing down recipes common in their social group. When we get to the 20th century, recipe books are in high demand, mostly due to higher levels of literacy, people having increased leisure time and having more money to spend. |
We hope you enjoy this 1986 Winner_ Coconut Joys recipe.
