-Nancy Speicher DPXX20A 2 tb Butter or margarine

2 tb -water

1 ts Vanilla extract

2 c Confectioners' sugar; sifted

1/2 c Instant nonfat dry milk

2 Cans(3 1/2 oz size) flaked

-coconut (2 2/3 cups) 4 Squares semisweet chocolate

1 tb Shortening

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.