Coconut Crescents

2 tb Butter or margarine
2 tb - water
1 t Vanilla extract
2 c Confectioners' sugar -- sifted
1/2 c Instant nonfat dry milk
2 Cans(3 1/2 oz size) flaked  coconut (2 2/3 cups)
4 Squares semisweet chocolate
1 tb Shortening

Melt butter in saucepan. Add water and vanilla. Combine confectioners' sugar and dry milk.

Stir into butter mixture, 1/2 cup at a time, mixing well after each addition.

Blend in coconut. For each candy, shape about 1 tbsp mixture into a roll 2" long; curve to make a crescent.

Refrigerate until firm - 15 minutes. Melt chocolate and shortening over hot, not boiling, water. Remove from hot water; let stand to cool slightly.

Dip half of each piece of candy into chocolate. Place on waxed paper to dry.

Refrigerate until firm.