Coconut Chocolate Peaks

• 6 tablespoons butter
• 3 cups powdered sugar (confectioner's sugar)
• 1 (14 ounce) bagof shredded coconut
• 4 ounces light cream
• 34 cup semisweet mini chocolate chips or 3 ounces baking chocolate
• 3 teaspoons Crisco (not butter flavored)
• 3 drops vanilla extract or 3 drops almond extract (less than an 1/8 teaspoon)

1. Also need wax paper and candy papers (they are like mini-cupcake papers).
2. In a large bowl, mix together coconut and cream, set aside.
3. Melt butter and add to coconut/cream mixture, stir well.
4. Stir in powdered sugar, mix until well blended.
5. Add vanilla to mixture and stir well.
6. Form peaks by dropping coconut mixture onto waxed paper lined cookie sheet a 1/2 tablespoon at a time until all coconut mixture is used.
7. Refrigerate peaks for about 15 to 20 minutes, or until they have firmed up.
8. Melt chocolate and Crisco over hot (not boiling) water, stirring until smooth and melted.
9. Dip bottom 1/2 to 3/4 of each peak into chocolate mixture.
10. Place the chocolate coated peaks back on the waxed paper after dipping.
11. Refrigerate until very firm, about 1 hour.
12. When peaks have firmed, remove them from waxwd paper and place in candy papers.
13. Store them in a covered container in the refrigerator until serving.

butter, powdered sugar, bagof, light cream, chocolate chips, butter, vanilla

Taken from www.food.com/recipe/coconut-chocolate-peaks-23470 (may not work)