Easy Eastery Cut-outs

1 c HERSHEY'S Chocolate Chips (Semi-Sweet)
2 ts Shortening*

Tinted Coconut
1/4 ts Water
1 dr Food color
1/2 c MOUNDS Sweetened Coconut Flakes

* NOT butter, margarine, oil, or vegetable oil spread

Cover bottom of 13x9-inch pan with heavy duty foil.

In small microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH (100%) 1 to 1-1/2 minutes, or until chocolate is melted and mixture is smooth when stirred. Immediately spread mixture evenly on foil to about 1/8-inch thick; pat TINTED COCONUT evenly onto chocolate.

Refrigerate for 5 to 10 minutes or until beginning to firm. Press sturdy, Easter-shaped cookie cutters down to foil, cutting through coconut and chocolate; do NOT remove shapes. Return to refrigerator until completely firm; gently remove foil. Gently press out shapes; cover and refrigerate until ready to use. Use as garnish for desserts. 6 to 12 cut-outs.

TINTED COCONUT:

In small bowl, stir together 1/4 teaspoon water and 1 drop food color. Stir in 1/2 cup MOUNDS Sweetened Coconut Flakes; with fork, toss until evenly tinted.

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