Shaggy Mochas Recipe
Summary
Ingredients
| Instant coffee | 2 Teaspoon | |
| Water | 2 Tablespoon | |
| Flaked coconut | 1/2 Cup (16 tbs) | |
| Confectioner’s sugar | 1 Cup (16 tbs), sifted | |
| 2 tablespoons light cream or milk | ||
| 12 plain doughnuts | ||
Directions
In pint jar, dissolve coffee in water; add coconut.
Cover and shake until coconut is coffee color.
Spread coconut on un-greased baking sheet; dry in slow oven (300°) for about 25 minutes, stirring occasionally.
Meanwhile combine confectioners' sugar and cream to make icing.
Frost tops of doughnuts.
While icing is soft, sprinkle with the coffee-flavored coconut.
Cover and shake until coconut is coffee color.
Spread coconut on un-greased baking sheet; dry in slow oven (300°) for about 25 minutes, stirring occasionally.
Meanwhile combine confectioners' sugar and cream to make icing.
Frost tops of doughnuts.
While icing is soft, sprinkle with the coffee-flavored coconut.
Chef
