My Family Coconut Cream Easter Eggs Recipes

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.

CAROL'S COCONUT CREAM EASTER EGGS

Steps:

• Cream butter in a large bowl until light and fluffy.
• Add condensed milk, vanilla and coconut extract and mix until well blended.
• Add 2 cups of confectioner's sugar and beat well.
• Mix in remaining sugar throughly. Mixture will be very stiff.
• Mix in coconut very well. If mixture is not quite stiff enough add more confectioner's sugar.
• Shape into egg shapes and place on a cookie sheet. Refrigerate until very cold.
• Melt chocolate chips, dip eggs in chocolate and place on a wax paper. Refrigerate until set.

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.

EASTER EGG CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, sugar, honey, lemon zest and lemon juice in large bowl with mixer until blended. Add 4 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim.
• Refrigerate cheesecake 4 hrs.
• Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Add marshmallow creme; beat until stiff peaks form.
• Spoon marshmallow creme mixture over cheesecake to within 1/2 inch of edge, then use back of spoon to make 3-inch-diameter indentation in center to resemble a bird's nest.
• Sprinkle marshmallow creme mixture with coconut; fill center with chocolate eggs just before serving.

CHOCOLATE COVERED EASTER EGGS

Steps:

• In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners' sugar to make a workable dough. For best results, use your hands for mixing.
• Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a waxed paper-lined cookie sheet. Refrigerate until hard, at least an hour.
• Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in a teaspoon of the shortening or oil until it thins to your desired consistency. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.