Tuesday, April 26, 2011

Coconut Cream Eggs


Hello.  I hope you all had a very happy Easter!!!  Ours was full of family, friends, eggs, and of course...candy!  The Easter bunny was very good to my little one, who worked very hard coloring these eggs....


It's hard to explain to a three year old exactly HOW to handle an egg so it won't crack......


But he had lots of fun, and that's all that matters.  To sum it up, I'll be eating egg salad for a long while...ha-ha :)

I hope you are still in the mood for chocolate, because as promised - here is my recipe for coconut cream eggs:

1 8oz package cream cheese, softened
1 tablespoon butter, softened
4 cups confectioners' sugar
1 cup flaked coconut
2 cups (12 oz) semi sweet chocolate chips
1 tablespoon shortening


Beat cream cheese and butter until smooth.  Add sugar and coconut. 



Refrigerate for 1 - 2 hours.  Using hands dusted in confectioners' sugar mold rounded tablespoonfuls into egg shapes (or balls).  Place on waxed paper-lined cookie sheet and freeze for 2 hours or until slightly firm. 




In a double boiler. melt chocolate chips and shortening.



Remove eggs from freezer and dip them into chocolate mixture until completely coated. 



Top with a pinch of coconut and refrigerate on waxed paper until hardened. Store in refrigerator. 

(Makes about 30 eggs depending on how big you make them)



You don't have to save these treats just for Easter time. Make them anytime you are craving something sweet.  Get yourself a hot cup of tea, a good book - and pop them like bon-bons.....so deliscious!


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