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On the tenth day of Christmas YoungWifey shared with me, her coconut clusters recipe, cranberry almond bark, chocolate amaretto cherries, pecan turtles, raspberry chocolate truffles, gingerbread fudge, peppermint bark, dark chocolate peanut butter balls, cracked glass candy, and her peanut butter fudge recipe…

This recipe is so easy. It’s also one of my favorite to eat!

Ingredients: 2 1/2 c. shredded coconut, 7 oz. dark chocolate

Directions: Spread coconut on baking tray and toast on top rack for 5 minutes at 300°F. Finely chop dark chocolate. Carefully melt chocolate in a double boiler. Remove from heat and stir in coconut until well coated. Drop spoonfuls onto  a wax paper lined baking tray. Refrigerate until hardened.

* I like to press spoonfuls into my mini muffin cups or candy molds to create a nice shape.

Don’t forget to check my blog tomorrow to see what tasty treat I’ve shared.

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