Toasted coconut mixed with mocha...yeah, it get's us excited too.
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.
Notes
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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