Easy Easter Cut-Outs

Ingredients and Instructions

1 c Chocolate Chips

-(Semi-Sweet)

2 ts Shortening*

--Tinted Coconut--

1/4 ts Water

1 dr Food color

1/2 c Sweetened Coconut Flakes

* NOT butter, margarine, oil, or vegetable oil spread

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

2. 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.

3. Refrigerate for 5 to 10 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.

6 to 12 cut-outs.

Tinted Coconut:

In small bowl, stir together 1/4 teaspoon water and 1 drop food color. Stir in

1/2 cup Sweetened Coconut Flakes; with fork, toss until evenly tinted.