Title: Coconut crescents
 Categories: Candies
      Yield: 30 Servings
 
           -Nancy Speicher DPXX20A
      2 tb Butter or margarine
      2 tb -water
      1 ts Vanilla extract
      2 c  Confectioners' sugar; sifted
    1/2 c  Instant nonfat dry milk
      2    Cans(3 1/2 oz size) flaked
           -coconut (2 2/3 cups)
      4    Squares semisweet chocolate
      1 tb Shortening
 
   1. Melt butter in saucepan. Add water and vanilla.
   2. Combine confectioners' sugar and dry milk. Stir into butter
  mixture, 1/2 cup at a time, mixing well after each addition. Blend in
  coconut.
   3. For each candy, shape about 1 tbsp mixture into a roll 2" long;
  curve to make a crescent. Refrigerate until firm - 15 minutes.
   4. Melt chocolate and shortening over hot, not boiling, water.
  Remove from hot water; let stand to cool slightly.
   5. Dip half of each piece of candy into chocolate. Place on waxed
  paper to dry. Refrigerate until firm.