Coconut Cream Eggs Recipes

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COCONUT CREAM EGGS



Coconut Cream Eggs image

You're going to love, love,love these easy-to-make Coconut Cream Eggs. Substitute different extracts (thinklemon or orange) and dip in milk, semi-sweet or dark chocolate coatings tocustomize your Easter candy creation.

Provided by McCormick

Categories     Other,

Yield 16

Number Of Ingredients 5

2 1/2 cups confectioners' sugar
1/2 cup (1 stick) butter melted
2 tbsps sweetened condensed milk
1 tbsp McCormick® Coconut Extract
12 oz milk, semi-sweet or dark baking chocolate chopped

Steps:

  • Beat sugar, butter, condensed milk and extract in large bowl with electric mixer on medium speed until well blended and smooth. Shape mixture into 1-inch balls then gently roll to form an egg shape. Place on wax paper-lined tray. Refrigerate 1 hour.
  • Melt chocolate in medium microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute.
  • Using a fork, dip 1 egg at a time into the melted chocolate. Tap back of fork 2 to 3 times against edge of dish to allow excess chocolate to drip off. Place egg on wax paper-lined tray. Repeat with remaining eggs.

Nutrition Facts : Calories 253 Calories

COCONUT CREAM EGGS



Coconut Cream Eggs image

"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

1 package (8 ounces) cream cheese, softened
1 tablespoon butter, softened
4 cups confectioners' sugar
1 cup sweetened shredded coconut
2 cups semisweet chocolate chips
1 tablespoon shortening

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 :

COCONUT CREAM EGGS



Coconut Cream Eggs image

Make and share this Coconut Cream Eggs recipe from Food.com.

Provided by Harry J

Categories     Candy

Time 20m

Yield 4-8 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, softened
1 tablespoon butter, softened
4 cups powdered sugar
1 cup coconut flakes
2 cups semi-sweet chocolate chips
1 tablespoon shortening

Steps:

  • In a mixing bowl, beat the cream cheese and butter until smooth.
  • Now add the sugar and coconut, and mix in well.
  • Refrigerate for 1 1/2 hours or until easy to handle.
  • Using hands dusted with powdered sugar, mould rounded tablespoonfuls of coconut mixture into egg shapes.
  • Place on 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 : Calories 1208.5, Fat 57.1, SaturatedFat 35.3, Cholesterol 70, Sodium 246.1, Carbohydrate 182.8, Fiber 5.8, Sugar 171.4, Protein 8.4

COCONUT CREAM EGGS OR BONBONS



Coconut Cream Eggs or Bonbons image

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

6 tablespoons butter, melted
1/3 cup light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
3 1/2 cups confectioners' sugar
3 1/4 cups sweetened flaked coconut
additional confectioners' sugar
chocolate-flavored candy coating

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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