Ingredients
⦁ 1 – 11 ounce bag semi sweet chocolate chips
⦁ 2 Tablespoons butter flavor Crisco
⦁ ½ cup coconut cream
⦁ 1 1/2 cups coconut
⦁ ½ tsp coconut extract (optional if you want more coconut flavor)
⦁ 1 1/2 Tablespoons sugar (optional)
⦁ Raw almonds (optional)
Instructions
⦁ Line a muffin tin with cupcake liners.
⦁ Melt the chocolate chips and shortening in the microwave or a double boiler. If you use the microwave be sure to use half power when melting chocolate.
⦁ Place a spoonful of chocolate in each liner and coat the bottom and sides well.
⦁ Place in the refrigerator to harden.
⦁ In a small bowl, mix together the coconut cream, sugar, coconut and coconut extract.
⦁ Remove the chocolate cups from the refrigerator and add a spoonful of the coconut mixture to each chocolate cup. Then cover with another spoonful of melted chocolate spreading evenly over the top and return to the refrigerator.
⦁ If you want to add an almond do so before you add the final spoonful of melted chocolate!
⦁ Let harden in the refrigerator for 5-10 minutes. Enjoy!
KEEP SMILING!
My Own Little Corner 