From BETTY CROCKER Makes 24 cookies Those little leprechauns left behind their hats and transformed them into tasty cookies for your St Patrick’s Day celebration!…
From MCCORMICK
Makes 6 servings
Give your hot cocoa a makeover with the addition of toasted coconut. Mixed with the white baking chocolate, you’ll enjoy a creamy cup for a twist on a classic drink.
INGREDIENTS
1 cup heavy cream
8 ounces white baking chocolate, chopped
4 cups half-and-half
2 tablespoons MCCORMICK Coconut Extract With Other Natural Flavors
1 teaspoon MCCORMICK All Natural Pure Vanilla Extract
1/2 cup toasted coconut
DIRECTIONS
1.Place heavy cream and white chocolate in medium saucepan. Cook and stir on medium heat until chocolate is melted.
2.Add half-and-half and extracts. Cook and stir until heated through. Top with whipped cream, if desired. Sprinkle with toasted coconut.
Find this recipe and more holiday treats at mccormick.com
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