Easy Eastery Cut-Outs Recipe
Recipe
Ingredients
1 cup hershey's chocolate chips (semi-swe, et)
2 tsp shortening*
TINTED COCONUT
1/4 tsp water
1 drop food color
1/2 cup mounds sweetened coconut flakes
Recipe
Preparation
* NOT butter, margarine, oil, or vegetable oil spread
1. Cover bottom of 13x9-inch pan with heavy duty foil.
2. In small microwave-safe bowl, place chocolate chips and shortening.
Microwave at HIGH (100%) 1 to 1-1/2 minutes, or until chocolate is
melted and mixture is smooth when stirred. Immediately spread mixture
evenly on foil to about 1/8-inch thick; pat TINTED COCONUT evenly
onto chocolate.
3. Refrigerate for 5 to 10 minutes or until beginning to firm. Press
sturdy, Easter-shaped cookie cutters down to foil, cutting through
coconut and chocolate; do NOT remove shapes. Return to refrigerator
until completely firm; gently remove foil. Gently press out shapes;
cover and refrigerate until ready to use. Use as garnish for
desserts. 6 to 12 cut-outs.
TINTED COCONUT:
In small bowl, stir together 1/4 teaspoon water and 1 drop food
color. Stir in 1/2 cup MOUNDS Sweetened Coconut Flakes; with fork,
toss until evenly tinted.
Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Kitchens. Meal-Master format courtesy of
Karen Mintzias.
Servings:
1
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