Recipes – Cookies & Candy
5 ounces Eagle sweetened condensed milk
1 teaspoon vanilla extract
2 cups powdered sugar
14 ounces shredded or flaked coconut
1 (one) 24 ounce pkg. Semisweet chocolate chips (you may want a little bigger bag)
Blend the condensed milk and vanilla. Add the powdered sugar to the milk and vanilla mixture a little bit a time, stirring until smooth. Stir in the coconut. The mixture should be firm. Pat the mixture into a greased 9 x 13 x 2 inch pan. Chill in the refrigerator until firm.
In a double boiler over hot, (not boiling) water, melt the chocolate, stirring often. You may also use a microwave oven. Place the chips in a bowl and heat for 1 min on high, stir, then heat for 1 min more. Remove the coconut mixture from the refrigerator and cut it into 1 x 2 inch bars.
Set each coconut bar onto a fork and dip into the chocolate..( Tip I learned - do a few at a time and keep the rest in the refrigerator - the firmer they are the better. They hold the chocolate and their shape with out crumbling into the pot. But make sure the chocolate is all the way melted before doing the next set out of the fridge.) Tap, or gently shake to remove and excess chocolate. Air-dry at room temperature on waxed paper. This could take several hours, but chocolate sets best at cool room temp, (below 70 degrees F) You may speed up the process by placing the bars in the refrigerator for about 30 min. Makes about 3 doz. bars.
Almond Joy - Follow the recipe above with these changes ~1) Add 1 cup dry-roasted almonds to the list of ingredients. 2) Substitute milk-chocolate chips for semisweet chocolate. 3) Before dipping the coconut bar, place 2 almonds on top of each bar before dipping.
