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    Coconut Cream Eggs


    Source of Recipe


    Ken

    Recipe Introduction


    Easter is on the way and here's a recipe for those wonderful candy eggs that cost a fortune in the stores. These are homemade and much better than store bought.

    List of Ingredients




    8 Ounces Cream Cheese, Softened
    1 Tablespoon Butter (No Substitutes), Softened
    4 Cups Confectioners' Sugar
    1 Cup Flaked Coconut
    12 Ounces Semisweet Chocolate Chips
    1 Tablespoon Shortening

    Recipe



    In a mixing 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. Yields 3 dozen.

 

 

 

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