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Coconut Cream Easter Eggs

Guest Author - Sandy Moyer

Coconut Cream Easter Eggs

  • 1/4 lb. butter, softened
  • 8 oz. cream cheese, softened
  • 2 lbs. confectioners' sugar
  • 1/4 tsp. salt
  • 1-1/2 tsp. vanilla
  • 15 oz. flaked coconut (2 bags)
  • 12 oz. dark chocolate melts, dark coating chocolate or semi-sweet chocolate chips.

Preparation -
Mix the butter and cream cheese together. Add the confectioners' sugar, salt and vanilla and mix well. Add the coconut and mix until well blended. Place the mixture in the refrigerator to chill for at least one hour. Form the mixture into egg shapes and refrigerate again for at least one hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each coconut egg in melted chocolate to coat. Arrange the chocolate coated eggs on a waxed paper lined tray and allow the chocolate to harden. Place each coconut cream egg in a paper candy cup.

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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