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    Coconut Cream Eggs


    Source of Recipe


    Marla

    List of Ingredients




    Coconut Cream Eggs


    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
    3-1/4 cups (10-oz. pkg.) Sweetened Coconut Flakes
    Additional powdered sugar
    Favorite chocolate coating

    Recipe




    In large bowl, stir together butter, corn syrup, vanilla and salt.

    Gradually add powdered sugar and coconut, beating until blended.

    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. Refrigerate 1 to
    2 hours before dipping into chocolate coating.


    Place coated eggs on wax paper-covered tray. Store in cool, dry
    place. About 40 candies.


 

 

 


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