Coconut Peaks
I found this gem on a slip of paper in a cookbook I got at a yard sale. The candies get great flavor from browned butter. I've received many requests for this recipe over the years. 18 ServingsPrep: 20 min. + chilling Cook: 10 min.
Ingredients
- 1/4 cup butter
- 3 cups flaked coconut
- 2 cups confectioners' sugar
- 1/4 cup half-and-half cream
- 1 cup (6 ounces) semisweet chocolate chips
- 2 teaspoons shortening
Directions
- Line a baking sheet with waxed paper; set aside. In a large saucepan,
- cook butter over medium-low heat until golden brown, about 5
- minutes. Remove from the heat; stir in the coconut, sugar and cream.
-
- Drop by rounded teaspoonfuls onto prepared baking sheet. Refrigerate
- until easy to handle, about 25 minutes.
- Roll mixture into balls, then shape each into a cone. Return to
- baking sheet; refrigerate for 15 minutes.
- Meanwhile, in a microwave, melt chocolate chips and shortening; stir
- until smooth. Dip bottoms of cones into chocolate; allow excess to
- drip off. Return to waxed paper to harden. Store in an airtight
- container in the refrigerator. Yield: about 3 dozen.
Nutrition Facts: 1 serving (2 each) equals 205 calories, 12 g fat (8 g saturated fat), 8 mg cholesterol, 69 mg sodium,