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My DH, who works for one of the two major dairies in the south brought me this recipe from one of the meetings that they had at corporate, and I thought I would share it--it is one of our favorites and I hope you guys like it.

Mounds Coconut Cream Pie
**(Make a day ahead-needs to chill 6-8 hours)**

2/3 c sugar
1/3 c cornstarch
2 T flour
1/4 t salt
3 eggs
3 c milk
1 T butter
2 T vanilla
1-1/4 c Mounds coconut
1 baked pie crust-cooled
8 oz Cool Whip-thawed
1/2 c toasted Mounds coconut

Stir sugar, cornstarch, flour and salt into a 3 qt saucepot. Add eggs and whisk until well blended. Gradually add milk gently mixing as you pour. Bring to a boil on medium heat whisking until mixture boils. Boil-stirring for 1 minute. Remove from heat and add butter and vanilla. Add coconut until blended. Pour in crust. Press plastic wrap directly onto filling surface to avoid a skim and chill 6-8 hours. Just before serving, remove plastic and top with Cool Whip and toasted coconut. Original recipe courtesy of Mounds candy.

Coconut Pecan Biscotti
2-1/4 c flour
1-1/2 t baking powder
1/4 t salt
1/2 c butter
3/4 c dark brown sugar
2 large eggs
2/3 c frozen coconut
1 c pecans-chopped

Preheat oven 350*. Spray baking sheets with Pam. Mix dry ingredients in a mixing bowl. In another bowl beat butter and sugar. Add the eggs one at a time and beat well after each addition. Add coconut and on low speed, gradually add flour mixing into batter. Stir in pecans with a spoon. Turn dough out on floured work space and divide in half. Shape each half into 2" wide logs the length of a rolling pin. Transfer "logs" to baking sheets and pat down with hands to flatten to the same thickness all over. Bake 30 minutes until firm and golden. Cool 20 minutes. Reduce oven temperature to 325*. Cut logs diagonally into 1/2" slices. Put back on baking sheets and bake an additional 10 minutes. When they are just turning golden, turn them over to the other side and remove when this side is golden as well.

**I have melted chocolate chips-sometimes adds 1/2 tsp of coconut extract or mint extract after melting and dip
half of the biscotti in the chocolate-lay out on wire cooling racks with wax paper underneath to catch drips and let
harden. Then wrap 4-6 pcs in cello bags tied with pretty bows for gifts (great Christmas idea for a coffee drinker to
tuck inside a basket with mugs, gourmet coffee, and a few other goodies).

Hope you all enjoy these and have a blessed day.
Mimi in AL ^..^

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