Sweet Easter Chicks
4-5 Cups shredded coconut, divided
2 Cups finely ground vanilla wafers
3/4-1 Cup sweetened condensed milk
28 Miniature chocolate
Red food leather
Orange gum drops, cut
2/3 Cup white jelly beans
Small tube white icing
Tint 1 cup coconut with yellow food coloring; process in food processor or
blender until finely chopped.
Combine 2 cups coconut, cookie wafers and milk, adding more milk if necessary,
to make a mixture that is easy to work but still slightly sticky.
Shape coconut mixture into twelve 1/2-inch balls and twelve 1-inch balls. Roll
balls in yellow coconut to coat.
With a toothpick, secure a small ball on a large ball. On each chick, dot icing
on 2 chocolate chips for eyes and press onto face; use gum drops for beak. Cut
fruit leather in 1/20-inch saw-tooth shapes; press onto head for crown.
Tint remaining coconut with green food coloring and place on a serving platter
or in a decorative bowl. Arrange chicks on the tinted coconut. Arrange jelly
beans as eggs.