Perfect for a picnic…or to pack in a lunch for school. (and don’t you love coconut spelled cocoanut? When was the a dropped from the word coconut?)
8 slices 2 or 3 day old white bread
1 cup sweetened condensed milk
1½ cups moist shredded cocoanut

Cut crusts from slices of bread and cut each slice into four strips. Dip each strip of bread into condensed milk and then into cocoanut, covering all four sides. Placed on a greased cookie sheet and bake in a moderately slow oven (325º F.) 10 to 15 minutes, or until delicately browned. Remove from pan at once. They become crisp on cooling. (Ground nuts may be used with or in place of the cocoanut.) Makes 32 fingers. The Modern Family Cookbook