- 1 cup [250 mL] semi-sweet chocolate chips
- 2 tablespoons [30 g] butter or margarine
- 1 tablespoon [15 mL] milk
- 1/4 teaspoon [1 mL] almond extract
- 20 Maraschino cherries, well drained
- 1/2 cup [125 mL] grated coconut
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- Into the upper part of a double-boiler, mix together chocolate chips, butter or margarine and milk.
- Melt mixture over hot yet not boiling water, until smooth.
- Remove from heat and mix in almond extract.
- Refrigerate until cooled enoug to handle, for approximately 20 minutes.
- Coat each cherry with a heaping teaspoon [5 mL] cooled mixture.
- Roll each coated cherry into grated coconut.
- Leave to cool completely.
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