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

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

2. 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.

3. 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.

of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias.