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.
|