Coconut Crescents
Coconut Crescents, a candies recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Coconut Crescents
Ingredients
- -Nancy Speicher DPXX20A 2 tb Butter or margarine
- 2 tb -water
- 1 ts Vanilla extract
- 2 c Confectioners’ sugar; sifted
- 1/2 c Instant nonfat dry milk
- 2 Cans(3 1/2 oz size) flaked
- -coconut (2 2/3 cups) 4 Squares semisweet chocolate
- 1 tb Shortening
-
- Melt butter in saucepan. Add water and vanilla.
-
- Combine confectioners’ sugar and dry milk. Stir into butter
Method
- 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.
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- Caramel Snappers
- Carmeled Peanuts
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