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Mocha Coconut Drops Recipe

Recipe: Mocha Coconut Drops Recipe
Category: Christmas Candy Recipes
Age: preschool, kindergarten, elementary

Ingredients:

3 T butter
3 T milk
1 pkg. dry white frosting mix
1 1/2 T instant coffee
1 1/2 C coconut, toasted

Instructions:

• 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. 

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