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1
Also need wax paper and candy papers (they are like mini-cupcake papers).
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2
In a large bowl, mix together coconut and cream, set aside.
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3
Melt butter and add to coconut/cream mixture, stir well.
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4
Stir in powdered sugar, mix until well blended.
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5
Add vanilla to mixture and stir well.
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6
Form peaks by dropping coconut mixture onto waxed paper lined cookie sheet a 1/2 tablespoon at a time until all coconut mixture is used.
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7
Refrigerate peaks for about 15 to 20 minutes, or until they have firmed up.
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8
Melt chocolate and Crisco over hot (not boiling) water, stirring until smooth and melted.
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9
Dip bottom 1/2 to 3/4 of each peak into chocolate mixture.
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10
Place the chocolate coated peaks back on the waxed paper after dipping.
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11
Refrigerate until very firm, about 1 hour.
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12
When peaks have firmed, remove them from waxwd paper and place in candy papers.
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13
Store them in a covered container in the refrigerator until serving.
