Double Coconut Easter Eggs Recipes

DOUBLE COCONUT AND PEANUT BUTTER EASTER EGGS RECIPE - (4.3/5)

Steps:

• COCONUT EGGS: Using a hand mixer, beat the cream cheese until soft. Add confectioner's sugar and beat until smooth. Add shredded coconut, vanilla extract, and salt. Beat until smooth. By spoonfuls, shape the mixture into egg shapes. Let rest on cookie sheet in the refrigerator for an hour to set and for better handling. With a wooden pick, dip the eggs in melted chocolate and let rest until the chocolate sets. Store in the refrigerator. PEANUT BUTTER EGGS: In a 1-quart microwavable safe bowl, microwave butter or margarine and brown sugar 1-2 minutes, stir until brown sugar is melted. Stir in powdered sugar, peanut butter and vanilla. Mixture should be somewhat dry not pasty. Shape by teaspoonfuls into egg shapes. In a double boiler or heavy saucepan, over low heat, melt chocolate chips. With a wooden pick, dip each egg into the melted chocolate, coating completely. Place eggs on wax paper-lined baking sheet until cool. Store in refrigerator. Note: I store these Easter Eggs in the freezer until ready to eat or be given away.

COCONUT CREAM EGGS

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.

LINDA'S COCONUT CREAM ALMOND JOY EASTER EGGS

Steps:

• Mix the butter and cream cheese together. (I put mine in the microwave for 30-45 secs. until softened).
• Add the confectionary sugar about 1 cup at a time, salt, and vanilla, and mix well. (I use my hands).
• Add the coconut, and mix until well blended. (I use my hands).
• Place the mixture in the freezer to chill for at least 20 minutes.
• Take out of the freezer and form into egg shapes with your hands. (It is helpful to put some confectionary sugar on your hands so the eggs don't stick to them, when rolling out the dough).
• Place each egg on a cookie sheet, covered with aluminum foil.
• When you are done, add 2 nuts on the top of each egg, pressing in slightly, so they don't fall out.
• Place in the freezer again for at least 25 minutes.
• Melt the chocolate in a a double boiler.
• Dip the bottom of the egg into the chocolate, then place it on a small flat dish.
• Take a lg. spoon, and spoon some melted chocolate on top, spreading around with a butter knife. Make sure you don't get it on too thick, or you won't have enough for the whole batch.
• To put the egg on the cookie sheet, use a sharp knife, and run it under the egg to transfer to the cookie sheet lined with aluminum foil.
• When done making eggs, put in the freezer for a few minutes to harden.
• Place each egg in pastel paper cupcake cups.
• Store in the refrigerator, covered with aluminum foil.