Recipe by: www.hersheys.com
* (NOT butter, margarine, oil, or vegetable oil spread)
1. Cover bottom of 13x9-inch pan with heavy duty foil.
2. In small microwave-safe bowl, place chocolate chips and
shortening. Microwave at HIGH (100%) 1 to 1-1/2 minutes, or
until chocolate is melted and mixture is smooth when
stirred. Immediately spread mixture evenly on foil to about
1/8-inch thick; pat TINTED COCONUT evenly onto chocolate.
3. 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. Use as garnish for
desserts. 6 to 12 cut-outs.
TINTED COCONUT:
In small bowl, stir together 1/4 teaspoon water and 1 drop
food color. Stir in 1/2 cup MOUNDS Sweetened Coconut
Flakes; with fork, toss until evenly tinted.JMHershey's is
a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.
