76 | SIGNATURE MONTANA
Smooth and rich, with just the right amount of sweetness, these
almond coconut cups are sure to please. If you love peanut buer
cups, you'll love these.
INGREDIENTS:
• 8 oz semi-sweet, non-dairy chocolate (I use Baker's brand)
• ¼-⅓ cup of crunchy almond buer
• ¼ cup of dried, shredded coconut (sweetened or unsweetened)
• 12 candy cups
• lined ½ sheet pan or small plate
DIRECTIONS:
Place the candy cups on the lined sheet pan. Lightly chop the chocolate into
pieces. In a heavy-boomed saucepan, melt the chocolate until smooth. Place
½ teaspoon of the melted chocolate to cover the boom of the candy cup;
repeat with each cup. Place ½ teaspoon of almond buer over the chocolate;
repeat with each cup. Sprinkle about ½ teaspoon of coconut over the almond
buer; repeat with each cup. Top each cup with chocolate; repeat until each
cup is covered. Sprinkle each candy with the shredded coconut. Place the
sheet pan in the fridge until the candies are set, about one hour.
Yield: 1 dozen
KITCHEN
FROM THE
Crunchy Almond Coconut Cups
