Nutty Coconut Fingers

These are as fun to make as they are to eat and, of course, you can use your fingers.

Preheat the oven to 325 degree F.
Remove crusts from the bread and cut each slice into 4 strips.
Pour the milk into a shallow bowl.
In a shallow pan, combine the coconut and walnuts.
Dip each bread stick into the milk, then into the coconut mixture, coating all sides.
Place each stick on a cookie sheet that has been coated with a non-stick cooking spray. Bake 12 to 15 minutes or until delicately browned.
Remove at once and transfer to rack to cool and crisp.

Makes about 32.

It is important that the bread be stale and dry, so if yours isn't, you can dry it in a 200 degree F. oven for 1-1/2 to 2 hours.