"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for White Chocolate Coconut Frosting, by Ruth Schwardt, is from Favorite Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 stick softened butter 1 c. powdered sugar 2 tbsp. milk 3 squares white baking chocloate 1 1/3 c. flaked coconut
Beat 1 stick softened butter, 1 c. powdered sugar and 2 tbsp. milk in medium bowl with electric mixer on low speed until well blended. Increase speed to medium and beat 30 seconds until smooth. Beat in 3 squares melted white baking chocolate. Stir in coconut.
This frosting tastes really good on brownies. I sometimes sprinkle a little coconut on time of the frosting.
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