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Coconut Pyramids (D, KLP)
Source: From the Earl Haig Chocolate Page
Yield: 36

1 14-oz. can sweetened condensed milk
1 12-oz. package flaked coconut (4 cups loosely packed)
2 oz. semisweet chocolate, finely chopped

To decorate:
3 oz. sweet or milk chocolate, chopped
Flaked coconut
Red candied cherries, quartered

Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.

In a large bowl, stir condensed milk, coconut, and chocolate with wooden spoon until combined.

Shape mixture into large walnut-sized balls. Place balls about 1-1/2" apart on lined baking sheets.

Bake in preheated oven 15 to 18 minutes or until golden brown. Cool on baking sheets on wire racks 5 minutes. Remove from baking sheets; cool completely on wire racks.

To decorate, melt chocolate in a small heavy saucepan over very low heat; stir until smooth. Let cool.

Dip tops of coconut pyramids into melted chocolate. Decorate with coconut and cherries. Let stand until chocolate is set.

Posted by ShiraShayna

Nutritional Info Per Serving: N/A