Coconut Christmas Mice Recipes

CHOCOLATE MICE

Steps:

• Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
• Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
• Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
• Refrigerate for at least two hours, until firm.

COCONUT CHRISTMAS MICE

Steps:

• Pulse coconut, confectioners' sugar and milk in a food processor until coconut is finely chopped. For each mouse, roll 1 tablespoon coconut mixture into a ball; taper 1 end to resemble a mouse. Attach sliced almonds for ears and licorice pieces for tails. Press miniature chocolate chips, tip side down, into place for eyes. Store in an airtight container.

MICE

Steps:

• Line a baking sheet with parchment paper.
• Chop the confectioners' coating into chunks, and place into a microwave-safe bowl. Heat the coating in the microwave oven on High for 30 seconds; then heat again 4 or 5 more times for 10 to 15 seconds each time until the coating is warm (not hot) and melted. Stir well until the chocolate coating is smooth and free of lumps. The coating should be about 95 degrees F (35 degrees C).
• Dry the cherries well with paper towels. Holding each cherry by the stem, dip it into the chocolate coating to just reach the bottom of the stem. Carefully lay the cherry on its side, so the stem sticks out the side. This will be the tail. Before the coating sets up, stick the flat side of an unwrapped chocolate kiss opposite the tail, to make a pointy-nosed face. Pick out two nicely shaped slivers of almond, and insert them between the chocolate kiss and the dipped cherry to make little ears. Use a toothpick to make two small dots of melted coating on the face for eyes; stick two little red candies to the coating dots. Repeat with the rest of the cherries. Allow the coating to set until firm and cool, about 30 minutes.

CHOCOLATE CHRISTMAS MICE COOKIES

Steps:

• Carefully twist Oreo cookies apart. Set aside the ones with the cream filling on them; save plain halves for another use. (You could make crumbs for pie crust).
• In microwave, melt chocolate chip, paraffin and butter; stir until smooth.
• Holding cherry by stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss.
• Place cherry and kiss onto the cream filling of the cookie. Let stem extend over the edge.
• Make ears for your mouse by placing sliced almonds between the cherry and the kiss (before the chocolate sets).
• Place in refrigerator until chocolate sets.
• With green decorative gel, pipe holly leaves on white cream of cookie by the mouse.
• Pipe holly berries between the leaves with the red gel.
• Pipe eyes on each chocolate kiss.
• Store in airtight container at room temperature.
• TIPS:.
• I used Almond Bark instead of the chocolate chips and eliminated the need for shortening.
• Maraschino cherries need to have stems and be well-drained.
• Keep chocolate hot by putting in a bowl over a steaming pan of water.
• I used a teapot, took the lid off and placed my bowl over it after melting chocolate in microwave.
• You can use a clean eyebrow tweezer or something else to grasp the cherries by the stems to dunk in chocolate.
• Make extras because everyone at your party will want one to take home to show around and to use as a pattern to make their own!

CHOCOLATE CHERRY MICE

Steps:

• In the microwave or over the stove, melt the chocolate. Stir until smooth.
• Holding a cherry by its stem, dip it into the chocolate. Place on a baking sheet covered with wax paper.
• Press a chocolate kiss to the front of the cherry. The wet chocolate will hold them together. Wedge peanut halves between the cherry and chocolate kiss to make the ears.
• Add a couple dots of white frosting for eyes, then put a little melted chocolate on a red-hot and place on the end of the kiss to make the nose.

CHRISTMAS COCONUT MICE

Steps:

• Mix the icing sugar and condensed milk. Mix in the coconut. Divide the mixture between two bowls.
• Dye one mixture dark red while the other eighter leave white or else dye pink. ( when I make white mice I use blue silver balls for the eyes).
• Dip a clean tablespoon ( use a dessert spoon to make smaller mice)into some water and let it drip, then lift up a tablespoon of the mixture.
• Line a baking sheet with plastic wrap. Press the mixture into the tablespoon and level it. Now turn the spoon over and tap it, so that the mixture will come out onto the plastic wrap.
• Pinch a nose on the narrow end , then add the eyes, the ears made out of the milky buttons or slivered almonds and push a piece of liquorice, as a tail. Allow to dry.

COCONUT MICE

Steps:

• Mix the icing sugar and the condensed milk together in a bowl. Mix in the coconut. Put the mixture in two bowls.
• Add a few drops of red dye to each bowl and mix it in. Then add a few more drops to one of the bowls.
• Dip a clean tablespoon into some water and let it drip. Then,lift out a big spoonful of the mixture. (For baby mice use a teaspoon and for a medium mouse use a dessertspoon)
• Pat the spoonful smooth over the top. Turn the spoon over and put the shape onto a piece of plastic foodwrap.
• Pinch a nose at the thinner end of the spoon shape. Then, add sweets for ears and silver balls for eyes.
• Push a piece of liquorice under the shape , as the tail. Leave the mouse to harden on a plate. Make more mice.