WHITE CHOCOLATE COCONUT CREAM EGGS
White Chocolate Coconut Cream Eggs are an eggscellent, clean eating sweet treat that you won't feel bad about serving to your kids! Tropical, unsweetened coconut is blended with thick coconut butter, coconut oil, sweet honey, and a kiss of vanilla making these a delicious and decadent dessert that's practically good for you!
Provided by Amber
Time 7m
Number Of Ingredients 8
Steps:
- Line a baking sheet w/ parchment or wax paper. Set aside. Add all ingredients to a food processor or blender and give it a whirl until the mixture is well mixed and starts to stick together.
- Pop the coconut mixture into the freezer for 5 minutes to make shaping the Easter eggs easier. While in the freezer, melt white chocolate *see notes
- Shape coconut mixture into 1 inch ovals or egg shapes and place back on the baking sheet. Once all eggs are shaped, coat them each in white chocolate then place back on the baking sheet. Decorate them as you wish with sprinkles, colored icing or extra white chocolate.
- Freeze or refrigerate the eggs for 10-15 minutes or until the white chocolate is completely set. Store in an airtight container until they're all gone. Trust me, they won't last long!
WHITE CHOCOLATE COCONUT DREAM
Steps:
- Crust Preparation:
- Preheat oven to 450 degrees F.
- Combine shortening, flour and salt. Cut shortening into dry ingredients until pea-sized balls form. Add cold water and toss with fork until mixture holds together. Cover and chill. Roll out dough and place in 9-inch pie plate. Place parchment paper over crust and line with pie beads. Place in oven and bake for 15 minutes. Remove paper and pie beads and continue to bake until crust is golden brown. Remove pie from oven and place paper and beads back in crust to keep crust from shrinking as it cools.
- Filling Preparation:
- Mix sugar, cornstarch and salt in bowl. Set aside. In saucepan, place egg yolks, milk and vanilla bean (sliced lengthwise), mix well. Heat over medium heat, stirring occasionally. Remove vanilla bean and extract seeds, placing seeds and pod back into mixture. When mixture is hot (not boiling), sift in dry ingredients. Continue to cook, stirring constantly until mixture thickens and bubbles. Lower heat slightly and continue to cook and stir for 3 minutes. Remove from heat and remove vanilla bean pods. Add butter and chocolate. Stir until melted. Add 1 1/2 cups coconut. Cover with plastic wrap and chill.
- White Chocolate Mousse Preparation:
- Place 3/4 cup whipping cream in saucepan. Heat until steaming (approximately 165 degrees F). Pour over white chocolate. Whisk until all chocolate is melted. Cool to approximately 130 degrees F. Place whipping cream mixture in mixing bowl. Beat on medium-high speed until cream starts to thicken. Increase speed to high and continue to beat until stiff peaks form. Add a large spoonful of whipping cream to chocolate. Fold chocolate mixture into whipped cream.
- Assembly:
- Place chilled filling into baked pie shell and top with mousse. Decorate with toasted coconut. Serve.
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 :
COCONUT CREAM EGGS
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
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
CHOCOLATE COVERED EASTER EGGS
This is a great recipe that you can add different ingredients to that will make 4 different kind of eggs...all yummy. I always get tons of compliments when I make these.
Provided by JAMVS
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 2h30m
Yield 48
Number Of Ingredients 9
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.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 30.9 g, Cholesterol 10.2 mg, Fat 9.3 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 4.7 g, Sodium 57.9 mg, Sugar 28.1 g
CAROL'S COCONUT CREAM EASTER EGGS
I don't remember where I got the original recipe, but over the years I've "tweaked" it a few times and now it is just the way I like it. These eggs are very sweet, so don't eat too many! They can be covered with dark, milk, white or semisweet chocolate. My family prefers the semisweet. This recipe makes quite a few eggs, but they can be frozen. I usually add about 1 Tbl. of shortening to each 12 oz. bags of chips when melting. It tends to loosen it up a bit. I like to keep these refrigerated because I love them very cold. Serving size and cook time is approx. Enjoy!
Provided by Carol Elizabeth
Categories Candy
Time 2h
Yield 30 serving(s)
Number Of Ingredients 7
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.
WHITE CHOCOLATE-COCONUT COOKIES
Lime and coconut combine with white chocolate for a unique cookie experience.
Provided by jowolf2
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly spray 2 cookie sheets.
- Combine butter, sugars, and egg in a bowl using a wooden spoon, not an electric mixer. Grate lime zest into the mixture. Stir in 1/2 to 3/4 teaspoon lime juice.
- Combine flour, white chocolate chips, baking soda, and salt in a separate bowl. Mix in butter mixture until a stiff dough forms. Fold in 1 cup coconut.
- Place remaining coconut on a flat dish. Roll dough into ping pong ball-sized balls; roll in coconut. Arrange dough on the prepared cookie sheets; do not press down.
- Bake in the preheated oven until lightly browned around the edges, about 10 minutes.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 16.8 g, Cholesterol 19.5 mg, Fat 11.8 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 8.5 g, Sodium 74.7 mg, Sugar 11.3 g
COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING
Provided by Kimberly Kennedy
Categories Mixer Chocolate Dairy Egg Fruit Dessert Bake Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 cupcakes
Number Of Ingredients 18
Steps:
- To Make the Cake
- 1. Preheat oven to 350°F. and set oven rack in the middle position. Lightly coat the surface of a twelve-cup cupcake pan with a nonstick spray and line each cup with a foil or paper liner.
- 2. In a small bowl, whisk together the coconut cream, egg whites, and vanilla extract to combine. In another bowl, or over parchment paper, sift together the flour and baking powder.
- 3. Beat the butter and salt together in an electric mixer fitted with a whisk until creamy and smooth and while continuing to beat add sugar in a steady stream. Beat on medium speed until light and fluffy, 2-3 minutes, stopping to scrape down the sides of the bowl as necessary.
- 4. Add one-third of the dry ingredients along with one-third of the coconut cream mixture and beat on low speed until just combined. Add the remaining dry ingredients and coconut cream mixture in two alternating batches, beating between each addition to fully incorporate. Add the dried, ground coconut and sweetened dried coconut with the last addition of dry ingredients. Scrape down the bowl and give a final stir with a sturdy rubberspatula.
- 5. Fill each cupcake cup about two-thirds full and knock the pan on the countertop once or twice to release air bubbles and even the surface of the batter. Place pan in oven. After 10-12 minutes, rotate the pan 180 degrees and continue to bake until cake springs back when lightly pressed in the center and a cake tester or wooden skewer emerges with crumbs clinging to it. Total baking time will be 20-22 minutes.
- 6. Cool pan on a cooling rack for 5 minutes, then remove the cupcakes from the pan to the rack and let cool completely.
- To make the frosting
- 1. Melt white chocolate in a bowl set over a saucepan of water that is not quite simmering. Make sure the bottom of the bowl rests several inches above the surface of the water. Stir chocolate until smooth and let cool to room temperature on the countertop.
- 2. Sift the powdered sugar into a medium-sized bowl. Using a whisk, stir in the milk until all of the sugar has dissolved and mixture is smooth. Add butter, vanilla extract, and salt and continue to beat until smooth and shiny. With a rubber spatula, stir in the cooled white chocolate.
- 3. Place frosting in the refrigerator until cool enough to frost the cupcakes, about 30 minutes. (Frosting can be kept for a day in the refrigerator or at room temperature. Refrigerated frosting will need to soften at room temperature before spreading.)
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