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Coconut Cream Eggs




Source of Recipe


Internet


List of Ingredients




6 tablespoons Butter -- melted
1/3 cup Light corn syrup
2 teaspoons Vanilla extract
1/2 teaspoon Salt
3 1/2 cups (1 lb.) powdered sugar
10 ounces MOUNDS Sweetened Coconut -- Flakes
Additional powdered sugar
-----SIMPLE CHOCOLATE COATING-----
12 ounces HERSHEY'S Chocolate Chips -- (Semi-Sweet)
HERSHEY'S MINI CHIPS
2 tablespoons Shortening* -- plus...
2 teaspoons Shortening*



Recipe



*(do not use butter, margarine or oil) 1. In large bowl, stir together
butter, corn syrup, vanilla and salt. Gradually add powdered sugar and
coconut, beating until blended.

2. Sprinkle about 1 tablespoon additional powdered 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. Place on wax paper-covered tray.

3. Refrigerate 1 to 2 hours before dipping into SIMPLE CHOCOLATE
COATING. Place coated eggs on wax paper-covered tray. Store in cool,
dry place. About 40 candies.

SIMPLE CHOCOLATE COATING 1. In medium heat-proof bowl, place chocolate
chips and shortening. In separate large heat-proof bowl, put very warm
water (100 F. to 110 F.) to 1-inch depth. Carefully place bowl with
chocolate into bowl with water; water should come halfway up side of
chocolate bowl.

2. With dry rubber scraper, stir chocolate and shortening CONSTANTLY,
until chocolate and shortening are melted and mixture is smooth. Do
NOT get water in bowl with chocolate.* If water cools, replace it with
very warm water as directed above. Remove chocolate bowl from inside
water bowl.

3. With fork, one at a time, dip chilled centers into chocolate
mixture; gently tap fork on edge of bowl to remove excess chocolate.**
Invert coated center on prepared tray; swirl small amount of melted
chocolate on top to cover fork marks; let stand until firm. Store
candies loosely covered in cool, dry place. Coating for 3 to 4 dozen
centers.

* If water or moisture gets into chocolate, it can seize and tighten.
As an emergency measure, ONLY, stir in additional shortening, 1/2
teaspoonful at a time, just until chocolate is fluid again.

** If chocolate mixture cools below 84 F, return bowl with chocolate
into bowl with warm water. Chocolate is best for coating between 84 F.
and 88 F.