Peanut Butter-Coconut Roll
|Creamy peanut butter||1⁄4 Cup (4 tbs)|
|Dark corn syrup||1⁄4 Cup (4 tbs)|
|Confectioner's sugar||2 Cup (32 tbs)|
|Instant nonfat dry milk||1⁄4 Cup (4 tbs)|
|Flaked coconut||1 Cup (16 tbs), chopped|
Blend peanut butter and corn syrup in bowl; stir in 2 teaspoons water.
Sift confectioners' sugar, dry milk and salt together; mix into peanut butter mixture.
Add coconut; knead until well blended.
Shape into roll; wrap in waxed paper.
Chill for several hours or until firm.
Cut into 1/4-inch slices with sharp knife.
May tint with food coloring if desired.
Yield: About 3/4 pound.