Chocolate-Dipped Coconut Logs
It's coconut and chocolate, what more do you need to know?
3-1/2

7
2
1
1
1/4
6
c.

oz.
T.
t.
t.
t.
oz.
Unsweetened shredded coconut
Sweetened condensed milk
Cornstarch
Lemon Juice
Vanilla Extract
Salt
Semisweet chocolate, chopped
  • Heat oven to 325 degrees.  In a large mixing bowl, combine first six ingredients and blend with a wooden spoon until mixture moistly holds together.  Note: Add more milk, by tablespoons, to achieve desired consistency, if necessary.
  • Line two cookie sheets with aluminum foil.  Moisten hands with cold water.  Roll about 1 tablespoon of mixture between palms, then shape into 2-1/2-inch logs about 1-1/2 inches high; place on prepared cookie sheets, about 2 inches apart.  Bake about 18 minutes or until lightly golden.  Using a metal spatula, remove to wire racks to cool.
  • In a small glass bowl in a microwave oven (or in the top of a doulbe boiler over hot -- not boiling -- water), melt chocolate.  Dip about one third of each log in chocolate.  Return to rack until dry; refrigerate, if necessary.  Store in an airtight container, between sheets of waxed paper, at room temperature or in the refrigerator.
Total time: about 60 minutes
Time to prepare: about 30 minutes
Cooking time: about 18 minutes
Makes: about 3 dozen 
Notes:
Like macaroons, but easier.