| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chocolate-Covered Almond Coconut Tassies

2 cups vanilla wafer crumbs (about 60 wafers, crushed)

1 cup finely chopped almonds
1/3 cup unsweetened cocoa powder
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1 (7-ounce) package sweetened flaked coconut, toasted*

1/2 cup chopped candied cherries
1/2 teaspoon vanilla extract

1 (11.5-ounce) package milk chocolate chips

4 teaspoons vegetable shortening

1. Line small muffin cups (1 3/4-inches in diameter) with paper baking cups.
2. In large bowl, combine crumbs, almonds and cocoa. Add sweetened condensed milk, coconut, cherries and vanilla and mix well. Refrigerate 30 minutes. Roll mixture into 1-inch balls; press into prepared muffin cups.
3. Place chocolate chips and shortening in medium microwave-safe bowl. Microwave at HIGH (100%) 1 1/2 minutes; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spoon 1 teaspoonful melted chocolate over each filled cup.
4. Refrigerate until chocolate is set. Store, covered, in refrigerator.

Makes about 6 dozen candies.

*To Toast Coconut: Spread out on a baking sheet. Bake in a 350°F (175°C)oven, for 5 to 7 minutes or until golden. Stir often to ensure even browning and watch closely to prevent burning.

||| Save this Recipe on Delicious |||