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1 cup semi-sweet chocolate
chips
2 tsp shortening
Tinted Coconut:
1/4 tsp water
1 drop food color
1/2 cup sweetened coconut
flakes
1.
Cover bottom of 9 x 13 inch pan with heavy duty foil.
2.
In a small microwave-safe bowl, place chocolate chips and shortening.
3.
Microwave at HIGH 1 to 2 minutes or until chocolate is melted and mixture
is smooth when
stirred.
4.
Immediately spread mixture evenly on foil to about 1/8 inch thick.
5.
Pat Tinted coconut evenly onto chocolate.
6.
Refrigerate for 5 to 10 minutes or until beginning to firm.
7.
Press sturdy, Easter-shaped cookie cutters down to foil, cutting
through coconut and
chocolate. Do NOT remove shapes.
8.
Return to refrigerator until completely firm.
9.
Gently remove foil.
10.Gently
press out shapes.
11.Cover
and refrigerate until ready to use.
12.Use
as garnish for desserts.
Tinted Coconut:
