Chocolate Coconut Peaks - cooking recipe

Ingredients

1/4 cup butter (no substitute)
2 cups confectioners' sugar
1/4 cup evaporated milk
1/2 teaspoon vanilla
7 ounces flaked coconut
3/4 cup semisweet chocolate

Preparation

Melt butter in heavy 1 1/2 quart saucepan.
Heat until a deep golden brown.
Remove from heat.
Stir in sugar, milk and vanilla.
Add coconut.
Drop by teaspoon onto wax paper.
Cool (in refrigerator) and shape into cones.
Melt chocolate over hot water (or in the microwave).
Twirl the bottoms of candies in the chocolate and set on waxed paper.
(If you have extra chocolate, twirl the tops too.) Chill until firm.
If you know these will have to set out where it is extra warm, you can mix some paraffin in the chocolate to help it stay set.
The mix should not be more than one to one.