1/4 c. butter 2 c. sifted confectioner' sugar 1/4 c. light cream 3 c. packaged flaked coconut 1 (6 oz.) pkg. semi-sweet chocolate pieces 2 tsp. vegetable shortening
Make day before serving: 1. In saucepan, slowly heat butter until golden gradually stir in sugar, light cream and coconut.
2. Drop by heaping teaspoonfuls onto waxed paper; cool, then shape into peaks; refrigerate.
3. Over hot, not boiling, water, melt chocolate with shortening until smooth. Dip bottom of each coconut peak into chocolate; let firm up on wire rack, covered with waxed paper. Makes about 2 dozen.
CHRISTMAS TREES: Lay small Christmas tree cutter on waxed paper. Pack coconut mixture into cutter to a depth of 1/2 inch. Lift off cutter; repeat. Decorate each with candied cherry and preserved citron bits, then let firm up.
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