Coconuts back again and with it many candy treats that have been missing all during the war years. Heres a yummy candy using coconut that takes only a few minutes to make and has a real professional touch. It uses the semi-sweet chocolate thats especially for home candy-making. This recipe is so simple to follow that even the younger members of the family can do it easily. Maybe some modern youngsters would like to learn what fun there is in real old-fashioned candy-making.
Chocolate Coconut Glossies
12 squares Dot chocolate
1-1/2 cups sweetened condensed milk
1-3/4 cups shredded coconut
1 teaspoon vanilla extract
Heat chocolate over boiling water until partially melted; then remove from boiling water and stir rapidly until entirely melted. Add milk and blend; then add coconut and vanilla. Drop from teaspoon on waxed paper. Cool until firm.
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The following recipe is for a delectable macaroon/truffle combination that takes its name from the famous French stage actress from the late 1800s, Sarah Bernhardt. It is said that the original creator of this cookie wanted to give their creation a clever name to indicate how sinfully sweet the cookies were and was inspired by Miss Bernhardts reputation.
Coconut Sarah Bernhardts
1-1/4 cups unsweetened desiccated coconut
1/3 cup granulated sugar
1 egg white
1/2 teaspoon vanilla
12 ounces bittersweet chocolate
1/4 cup whipping cream
2 tablespoons butter, softened
1 tablespoon rum
2 teaspoons solid vegetable shortening
Preheat oven to 350 degrees and line two baking sheets with parchment paper. In a large mixing bowl, stir together coconut, sugar, egg white and vanilla until combined. Drop by teaspoonfuls onto prepared pans. Bake 7 minutes or until bottoms are lightly golden. Allow to cool on baking sheets. Place 8 ounces of the chocolate in a mixing bowl and chop so that the mixture forms small chunks. In a small saucepan, heat cream with the butter just until the butter melts and bubbles form around the edge of the pan. Pour hot cream over the chocolate and whisk until smooth. Stir in rum. Cover and refrigerate about 1 hour or until firm. Place 1 teaspoon of chocolate mixture on top of each cookie. Smooth to form a dome shape. Refrigerate about 1 hour or until firm. Line cooled baking sheets with waxed paper. In the top of a double boiler over hot water, melt the remaining 4 ounces of chocolate with the shortening. Allow to cool for 3 minutes. Set cookie on a fork and spoon the melted chocolate over the cookie until completely coated. Place on waxed paper. Refrigerate until chocolate sets, about 2 hours.
Flavors Gone By includes recipes and articles collected from local publications circa 1930-1990, along with family favorites. Send questions, comments or submissions to jwarden@gpubs.com.
