Coconut Chocolate Peaks

Total Time: 1 hr 34 mins Preparation Time: 1 hr 30 mins Cook Time: 4 mins

Ingredients

• 6 tablespoons butter
• 3 cups powdered sugar (confectioner's sugar)
• 1 (14 ounce) bag of shredded coconut
• 4 ounces light cream
• 3/4 cup semisweet mini chocolate chips or 3 ounces baking chocolate
• 3 teaspoons crisco (not butter flavored)
• 3 drops vanilla extract or 3 drops almond extract (less than an 1/8 teaspoon)

Recipe

• 1 also need wax paper and candy papers (they are like mini-cupcake papers).
• 2 in a large bowl, mix together coconut and cream, set aside.
• 3 melt butter and add to coconut/cream mixture, stir well.
• 4 stir in powdered sugar, mix until well blended.
• 5 add vanilla to mixture and stir well.
• 6 form peaks by dropping coconut mixture onto waxed paper lined cookie sheet a 1/2 tablespoon at a time until all coconut mixture is used.
• 7 refrigerate peaks for about 15 to 20 minutes, or until they have firmed up.
• 8 melt chocolate and crisco over hot (not boiling) water, stirring until smooth and melted.
• 9 dip bottom 1/2 to 3/4 of each peak into chocolate mixture.
• 10 place the chocolate coated peaks back on the waxed paper after dipping.
• 11 refrigerate until very firm, about 1 hour.
• 12 when peaks have firmed, remove them from waxwd paper and place in candy papers.
• 13 store them in a covered container in the refrigerator until serving.