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Mar 23, 2010

Easy Easter Candy Cut-Outs Recipe



1 c Chocolate Chips

-(Semi-Sweet)

2 ts Shortening*



Tinted Coconut:

1/4 ts Water

1 dr Food color

1/2 c Sweetened Coconut Flakes





* 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 Sweetened Coconut Flakes; with fork, toss until evenly tinted.