This is a very sweet candy, small pieces are better. Dark chocolate is a must. When dipping, break off some pieces to dip and return the remainder to the freezer. Some coconut will break off into your chocolate - that is okay.
5 Cup confectioners' sugar 1 1/2 Tsp vanilla extract
14 Oz flaked coconut 1/2 Tsp almond extract
1 Cup cold mashed potatoes, No 1/2 Tsp salt
-Milk Or Butter Added 1 Lb dark candy coating
In a large bowl, combine sugar, coconut, potatoes, vanilla and salt; mix well. Line a 9-in. square pan with non stick foil. Spread coconut mixture into pan. Cover and refrigerate overnight. Cut into pieces. Cover and freeze.
In a double boiler, melt candy coating. Dip bars in coating; place on waxed paper to harden. Store in an airtight container.
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