1/4 c. butter
2 c. sifted confectioner' sugar
1/4 c. light cream
3 c. packaged flaked coconut
1 (6 oz.) pkg. semi-sweet chocolate pieces
2 tsp. vegetable shortening

Make day before serving:

1. In saucepan, slowly heat butter until golden; gradually stir in sugar, light cream and coconut.

2. Drop by heaping teaspoonfuls onto waxed paper; cool, then shape into peaks; refrigerate.

3. Over hot, not boiling, water, melt chocolate with shortening until smooth. Dip bottom of each coconut peak into chocolate; let firm up on wire rack, covered with waxed paper. Makes about 2 dozen.

CHRISTMAS TREES: Lay small Christmas tree cutter on waxed paper. Pack coconut mixture into cutter to a depth of 1/2 inch. Lift off cutter; repeat. Decorate each with candied cherry and preserved citron bits, then let firm up.