COCONUT CREAM EGGS
"The filling of these homemade chocolate Easter eggs is wonderful creamy and not too sweet," notes Janet Galasso of Lehighton, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1-1/2 hours or until easy to handle. Using hands dusted with confectioners' sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet. Freeze for 2 hours or until slightly firm. , Melt chocolate chips and shortening. Remove eggs from the freezer a few at a time; dip into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. Store in the refrigerator.
Nutrition Facts :
NANA'S COCONUT CREAM EASTER EGGS
Nana Devine made these every year for Easter and they were my all time favorite. It wasn't until I was well into my 20's that she gave me the recipe, and boy was I surprised to see what they were made from. No one would ever know! So creamy and delicious, they have become a favorite in my family now too. Unlike Nana though I...
Provided by Deneece Gursky
Categories Other Snacks
Number Of Ingredients 6
Steps:
- 1. Combine mashed potatoes and sugar, add coconut,vanilla and salt and blend well.
- 2. Refrigerate until mixture is workable in hands.
- 3. Form tablespoons of mixture into egg shapes and place on wax paper lined tray. Refrigerate again until eggs are firm.
- 4. Melt chocolate and dip eggs in chocolate to cover. I use a metal dipper from the egg dying kits. (Yep I saved them) Allow chocolate to drip off and then set eggs back on tray to dry completely.
- 5. Once chocolate has hardened decorate with white chocolate drizzle if desired.
EGG-STUFFED MEATLOAF
Egg-stuffed meatloaf is just as easy to make as regular meatloaf, but it's so festive and elegant, and so much fun to eat!
Provided by Vered DeLeeuw
Categories Main Course
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350° F. Line a sheet pan with foil (for easy cleanup) and grease the foil.
- In a medium bowl, whisk together the egg, salt, pepper, garlic powder, onion powder, and smoked paprika.
- Add the ground beef, almond flour, and parmesan. Gently mix, just until uniform.
- Divide the beef mixture into two halves. Form one half into a roughly 8-by-4-inch rectangle (you can use a clingwrap-lined loaf pan as your mold, as shown in the video below) and place the rectangle on the prepared baking sheet. Place the hard-boiled eggs, evenly spaced, on top.
- Place the second half of the beef mixture on top of the eggs. Press it so that it adheres to the bottom layer. With your fingers, pinch the edges of the two rectangles together, to create one meatloaf. Pinch well, to prevent the meatloaf from bursting at the seams as it bakes. You can transfer pinches of ground beef to sparse areas where eggs are peeking or where it's difficult to pinch the edges together.
- Brush the meatloaf with ketchup.
- Bake until the center of the loaf registers 160° F, 50-60 minutes.
- Rest the meatloaf for 15 minutes before slicing and serving.
Nutrition Facts : Calories 356 kcal, Carbohydrate 3 g, Protein 28 g, Fat 25 g, SaturatedFat 9 g, Sodium 519 mg, Fiber 1 g, ServingSize 1 serving
COCONUT CREAM EGGS OR BONBONS
Coconut cream eggs are one of my favorite Easter treats. The other two are Cadbury Cream eggs and marshmallow Peeps. I was thrilled to death to find this rich and creamy recipe for coconut eggs so I could make them year-round. The coconut centers can also be dyed to match the holiday.
Provided by Redneck Epicurean
Categories Candy
Time 2h45m
Yield 40 candies
Number Of Ingredients 8
Steps:
- In large bowl, stir together butter, corn syrup, vanilla extract and salt.
- Gradually add confectioners' sugar and coconut, beating until blended.
- Sprinkle about 1 tablespoon additional confectioners' sugar on flat surface.
- Spoon coconut mixture onto prepared surface; knead about 5 minutes.
- Using 1 1/2 teaspoons mixture for each candy, shape into egg shape and place on wax paper-covered tray.
- Refrigerate 1 to 2 hours before dipping into chocolate coating.
- Place coated eggs on wax paper-covered tray.
- Store in cool, dry place.
Nutrition Facts : Calories 102.6, Fat 4.4, SaturatedFat 3.5, Cholesterol 4.6, Sodium 63, Carbohydrate 16.3, Fiber 0.3, Sugar 14.3, Protein 0.2
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