Home > Seasonal Recipes > Easter > Sweets and Candies > Easy Easter Cut-Outs
Easy Easter Cut-Outs
Ingredients
Makes 6 to 12 cut-outs
1 cup semi-sweet chocolate chips
2 teaspoons shortening (not butter, margarine, oil or vegetable oil spread)
Tinted Coconut:
¼ teaspoon water
1 drop food colour
½ cup sweetened coconut flakes
Method
Cover bottom of 13 x 9-inch pan with heavy duty foil.
In small microwave-safe bowl, place chocolate chips and shortening. Microwave at high (100%) 1 to 1½ minutes or until chocolate is melted and mixture is smooth when stirred. Immediately spread mixture evenly on foil to about ⅛ inch thick; pat tinted coconut evenly onto chocolate.
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.
Tinted Coconut: In small bowl, stir together ¼ teaspoon water and 1 drop food colour. Stir in ½ cup Sweetened Coconut Flakes; with fork, toss until evenly tinted.
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