3 T butter
3 T milk
1 pkg. dry white frosting mix
1 1/2 T instant coffee
1 1/2 C coconut, toasted
Place the butter in the top of a double boiler.
Pour the milk in with the butter and cook just until the butter has melted.
Stir in the dry frosting mix and the instant coffee until the mixture becomes smooth.
Heat until the water in the bottom of the double boiler boils rapidly.
Continue to cook the mixture 5 minutes after the water begins to boil being sure to stir occasionally.
Remove the double boiler from the heat but leave the upper pan over the hot water.
Carefully fold in the toasted coconut.
Cover a baking sheet with wax paper or aluminum foil.
Drop the mixture by a teaspoon onto the prepared baking sheet.
Cool at room temperature until firm.
Serving Size: 4 dozen
Toasting coconut is a simple task. Set the oven to 350 degrees and allow it to preheat. Spread the coconut out evenly on a cookie sheet. Toast for 12 minutes or until the coconut becomes a golden brown. Be sure to stir the coconut often so that it browns evenly. Toasted coconut can be used with candy, as a topping for fruit salads or as a garnish on cakes or cupcakes. It can be stored in an airtight jar for up to 1 week.