Homemade Coconut Cream Eggs Recipe Recipe For Stuffed

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.

COCONUT CREAM EGGS

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.

COCONUT CREAM EGGS OR BONBONS

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.