Ingredients:
1 cup semisweet chocolate chips
2 teaspoons shortening (Do not use butter, margarine, oil, or vegetable oil spread)

Tinted Coconut:
1/4 teaspoon water
1 drop food color
1/2 cup sweetened coconut flakes

Directions:
Cover bottom of 13x9-inch pan with heavy duty foil.

In small microwave-safe bowl, place chocolate chips and shortening. Microwave at high (100%) 1 to 1-1/2 minutes, or until chocolate is melted and mixture is smooth when stirred. Immediately spread mixture evenly on foil to about 1/8-inch thick; pat tinted coconut evenly onto chocolate.

Refrigerate for five to ten minutes or until beginning to firm. Press sturdy, Easter-shaped cookie cutters down to foil, cutting through coconut and chocolate; do not remove shapes. Return to refrigerator until completely firm; gently remove foil. Gently press out shapes; cover and refrigerate until ready to use. Use as garnish for desserts.

Tinted Coconut:
In small bowl, stir together 1/4-teaspoon water and one drop food color. Stir in 1/2-cup sweetened coconut flakes; with fork, toss until evenly tinted.

Recipe makes 6 to 12 cut-outs.

     

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