Miniature confection cups made with vanillawafer crumbs, almonds, coconut and candied cherries and filledwith smooth and creamy milk chocolate.
Recipe: Chocolate-CoveredAlmond Coconut Tassies
2 cups vanilla wafer crumbs (about 60wafers, crushed)1 cup finely chopped almonds
1/3 cup unsweetened cocoa powder
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1 (7-ounce) package sweetened flaked coconut, toasted*1/2 cup chopped candied cherries
1/2 teaspoon vanilla extract1 (11.5-ounce) package milk chocolatechips4 teaspoons vegetable shortening
Makes about 6 dozen candies.
*To Toast Coconut: Spread out on a bakingsheet. Bake in a 350°F (175°C) oven, for 5 to 7 minutesor until golden. Stir often to ensure even browning and watchclosely to prevent burning.
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