- 3 cups sweetened shredded coconut
- 2 cups confectioners' sugar
- 1/2 cup butter, melted
- 1 cup (6 ounces) semisweet chocolate chips, melted
- Place coconut, sugar and butter in a large bowl; stir well. Roll into balls and place on baking sheets. Make a thumbprint in the center of each; fill with melted chocolate. Chill until firm. Yield: 2 dozen.
Originally published as Chocolate Islands in Sweet and Scrumptious Chocolate 1994, p40
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