1986 Winner: Coconut Joys

** 1/2 c Butter
** 2 c Confectioners' sugar
** 3 c Flaked coconut
** 1 T Milk
** 2 oz Semi-sweet chocolate,melted

Preparation time: 30 minutes - Chilling time: 1 hour
1. Melt butter in saucepan. Remove from heat. Add sugar, coconut and milk. Mix well. Shape rounded teaspoon of mixture into balls. Make a dent in the center. Place on a cookie sheet lined with wax paper.

2. Fill center with melted chocolate. Chill until firm. Store in
refrigerator. These freeze wonderfully and look beautiful on a tray.

Winner Shere Case of Hickory Hills describes her cookie entry: "Holiday preparation usually starts in September and continues until the night before Christmas. I have been doing this for almost 18 years, and each year I add more recipes. This particular cookie, passed on to me by my sister- in-law, Diana Forkash of Wisconsin, ranks among the favorites of the family and friends. It looks absolutely gorgeous on a plate, tastes wonderful and is absolutely the easiest thing to make. There is no baking time involved, and you can sit down on the job and enjoy doing them."

Yield: 36 Servings

from the Chicago Tribune annual Food Guide Holiday Cookie Contest
December 4, 1986

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