2 t. shortening
Tinted Coconut:
1/4 t. water
1 drop food color
1/2 C. sweetened coconut flakes
Cover bottom of 13 x 9 inch pan with heavy duty foil.
In small microwave-safe bowl, place chocolate chips and shortening. Microwave at
HIGH (100%) for 30 seconds, stir and repeat in 10 second intervals, until
chocolate is melted. Mixture will be smooth when stirred. Immediately spread
mixture evenly on foil to about 1/8-inch thick. Pat tinted coconut evenly onto
chocolate.
Refrigerate for 5 to 10 minutes or until beginning to firm. Press sturdy,
Easter-shaped cookie cutters down to foil, cutting through coconut and
chocolate; do NOT remove shapes. Return to refrigerator until completely firm;
gently remove foil. Gently press out shapes; cover and refrigerate until ready
to use.
Tinted Coconut:
In small bowl, stir together 1/4 teaspoon water and 1 drop food color. Stir in
1/2 cup sweetened coconut flakes; with fork, toss until evenly tinted or shake
in a plastic bag.
