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.
