Coconut Crescents Recipe


Ingredients

2 tbsp butter or margarine water
1 tsp vanilla extract
2 cup confectioners' sugar, sifted
1/2 cup instant nonfat dry milk
2 cans(3 1/2 oz size) flaked coconut, (2 2/3 cups)
4 squares semisweet chocolate
1 tbsp shortening


Directions

1. Melt butter in saucepan. Add water and vanilla.
2. Combine confectioners' sugar and dry milk. Stir into butter
mixture, 1/2 cup at a time, mixing well after each addition. Blend in
coconut.
3. For each candy, shape about 1 tbsp mixture into a roll 2" long;
curve to make a crescent. Refrigerate until firm - 15 minutes.
4. Melt chocolate and shortening over hot, not boiling, water.
Remove from hot water; let stand to cool slightly.
5. Dip half of each piece of candy into chocolate. Place on waxed
paper to dry. Refrigerate until firm.


Servings: 30 servings

 

 

Coconut Crescents Recipe brought to you by Recipe Ideas


Categories: Fruit


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The truth of the matter is, the oldest recipe in existence, according to experts is a collection of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated.

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During the next few centuries, the upper-class families of the West competed to serve the most extravagent banquests, and as a consequence, chefs and their recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s that fine cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, trying out, and recording recipes for their fellow cooks to enjoy.

By the advent of the 20th century, cookery publications were highly popular as a result of more people being able to read, more spare time and disposable income.

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We hope you enjoy this Coconut Crescents recipe.

 


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