Ingredients
- • Serves/Makes:12 large or 18 smaller bars
- • 2 cups (475 ml) granulated sugar
- • 1/2 tsp (2 ml) cream of tartar
- • 1/4 lb (.1 kg). shredded coconut
- • 1/2 cup (125 ml) water
- • Chocolate Dipping Sauces
Instructions
- Mix sugar, cream of tartar and water; put this mixture in a large saucepan and stir until it boils, continue to stir and only stop stirring and until it foms a nice soft ball when dropped into icy water.
- Take off the stove and beat until it whitens, then add the shredded coconut and continue beating until it becomes thick.
- Pour into a buttered pan and when it is cool, slice into bars.
- Dip into Chocolate Dipping sauce. (We use semi-sweet chocolate chips melted for the dark chocolate ones and we use White Chocolate Almond bark to dip for the white ones).
- Comments
- For pretty spring or Spring bars, use white almond bark to dip and have it tinted to your favorite pastel colors!
- For Easter, tint the white almond bark, and while the bark is still warm, press a colorful jelly bean of your choice onto the top and use some green tinted coconut as a decorative grass around the jelly bean (egg). A wonderful treat for your Easter Celebrations!
