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Desiccated Coconut Recipes

CHOCOLATE PEPPERMINT CREAMS

INGREDIENTS:

1/2 cup desiccated coconut

green food coloring

1 cup Anchor instant non-fat dried milk

3 tbsp. icing sugar

1 oz. bar dark cooking chocolate

3 tbsp. melted butter

3 tbsp. sherry

Hansells Peppermint Essence

PROCEDURE :

Measure the coconut into a screw-top jar, leaving plenty of room for shaking the coconut. Measure three or four drops of green food colouring and tip with the coconut. Screw lid on firmly and shake the jar so that the coconut is coloured a definite green. In a medium bowl mix the dried milk and icing sugar. Chop the chocolate into small pieces. Add to the dried milk mixture. Blend in the melted butter and sherry to form a rollable consistency. Blend in a few drops of peppermint essence to taste. In the palms of the hands roll the mixture into balls about 3/4 inch in diameter. Roll these in the green coconut. Keep in an airtight jar. Serve with after dinner coffee.

Makes about 24 chocolate Peppermint Creams.