Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Nancy Speicher DPXX20A 1/2 c Instant nonfat dry milk
2 tb Butter or margarine 2 Cans(3 1/2 oz size) flaked
2 tb -water -coconut (2 2/3 cups)
1 ts Vanilla extract 4 Squares semisweet chocolate
2 c Confectioners' sugar; sifted 1 tb Shortening

1. Melt butter in saucepan. Add water and vanilla.
2. Combine confectioners' sugar and dry milk. Stir into butter
mixture, 1/2 cup at a time, mixing well after each addition. Blend in
coconut.
3. For each candy, shape about 1 tbsp mixture into a roll 2" long;
curve to make a crescent. Refrigerate until firm - 15 minutes.
4. Melt chocolate and shortening over hot, not boiling, water.
Remove from hot water; let stand to cool slightly.
5. Dip half of each piece of candy into chocolate. Place on waxed
paper to dry. Refrigerate until firm.

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