Ingredients
- 3 12 cups sifted powdered sugar
- 1 (3 ounce) package cream cheese
- softened
- 1 teaspoon vanilla
- 1 12 cups shredded coconut
- 50 blanched whole almonds (about 1/3 cup)
- 1 12 lbs dipping chocolate or 1 12 lbs confectioners coating
Instructions
- Butter a 12x9-inch piece of foil; set foil aside.
- In a small bowl combine powdered sugar, softened cream cheese, and vanilla.
- Stir in the coconut.
- Turn coconut mixture onto the buttered foil.
- Pat coconut mixture into a 10x5-inch rectangle.
- Cut the mixture into 2x1-inch rectangles.
- Press 2 blanched whole almonds into the top of each rectangle.
- Melt the dipping chocolate or confectioners coating.
- Carefully dip the rectangles, one at a time, into the melted chocolate.
- Let excess chocolate drip off rectangles.
- Place the dipped rectangles on a baking sheet lined with waxed paper until dry.
- Store tightly covered in a cool, dry place.
- Makes 25 candy bars.
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