LINDA'S COCONUT CREAM ALMOND JOY EASTER EGGS
Easter just doesn't get any better than this! These eggs are FABULOUS... If you need a chocolate fix these are good anytime!Great project to make with the kids. Be prepared to make an afternoon of it! Please try my other recipes for Easter Eggs too! Recipe #220417 and Recipe #220316.
Provided by Lindas Busy Kitchen
Categories Candy
Time 3h
Yield 28-30 serving(s)
Number Of Ingredients 8
Steps:
- Mix the butter and cream cheese together. (I put mine in the microwave for 30-45 secs. until softened).
- Add the confectionary sugar about 1 cup at a time, salt, and vanilla, and mix well. (I use my hands).
- Add the coconut, and mix until well blended. (I use my hands).
- Place the mixture in the freezer to chill for at least 20 minutes.
- Take out of the freezer and form into egg shapes with your hands. (It is helpful to put some confectionary sugar on your hands so the eggs don't stick to them, when rolling out the dough).
- Place each egg on a cookie sheet, covered with aluminum foil.
- When you are done, add 2 nuts on the top of each egg, pressing in slightly, so they don't fall out.
- Place in the freezer again for at least 25 minutes.
- Melt the chocolate in a a double boiler.
- Dip the bottom of the egg into the chocolate, then place it on a small flat dish.
- Take a lg. spoon, and spoon some melted chocolate on top, spreading around with a butter knife. Make sure you don't get it on too thick, or you won't have enough for the whole batch.
- To put the egg on the cookie sheet, use a sharp knife, and run it under the egg to transfer to the cookie sheet lined with aluminum foil.
- When done making eggs, put in the freezer for a few minutes to harden.
- Place each egg in pastel paper cupcake cups.
- Store in the refrigerator, covered with aluminum foil.
Nutrition Facts : Calories 358.1, Fat 17.1, SaturatedFat 11.3, Cholesterol 17.6, Sodium 122, Carbohydrate 53.8, Fiber 2.8, Sugar 48.7, Protein 2.1
VEGAN COCONUT EASTER EGGS
You'll definitely want to add these festive, delicious Vegan Coconut Easter Eggs to your menu this year. The soft, coco-nutty filling is made with just a few simple ingredients and coated in dark chocolate, so they're the perfect mix of kid and adult friendly!
Provided by Lexi
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- In a food processor, pulse cashews and coconut for 10 seconds. Add coconut cream, agave, coconut oil, vanilla and salt and continue processing until a dough forms. You should be able to pinch between your fingers without it crumbling.
- Brush the mold with an even layer of melted chocolate. Refrigerate for 5 minutes (until set), then add in coconut filling almost to the top. Cover with more chocolate and refrigerate for at least 15 minutes, until completely set, then remove from mold and enjoy.
- Refrigerate filling for about 20 minutes (or freeze for 10). Using a cookie scoop, portion out filling into evenly-sized balls (about 2 tbsp each). Using your hands, form the filling into oval egg shape. Place on parchment paper-lined baking sheet and refrigerate or freeze for 15-20 minutes.
- Meanwhile, melt the chocolate. Microwave in 30 second intervals, stirring well between each interval. Stir in coconut oil.
- Using a fork, dip each egg in chocolate. Let excess chocolate drip off, then transfer back to parchment paper.
- Optional: top each egg with melted white chocolate and sprinkles.
Nutrition Facts : Calories 378 calories, Sugar 22.7 g, Sodium 105.4 mg, Fat 25.7 g, SaturatedFat 15.6 g, TransFat 0 g, Carbohydrate 31.5 g, Fiber 3.5 g, Protein 4.1 g, Cholesterol 1.7 mg
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.
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 OR BONBONS
Coconut cream eggs are one of my favorite Easter treats. The other two are Cadbury Cream eggs and marshmallow Peeps. I was thrilled to death to find this rich and creamy recipe for coconut eggs so I could make them year-round. The coconut centers can also be dyed to match the holiday.
Provided by Redneck Epicurean
Categories Candy
Time 2h45m
Yield 40 candies
Number Of Ingredients 8
Steps:
- In large bowl, stir together butter, corn syrup, vanilla extract and salt.
- Gradually add confectioners' sugar and coconut, beating until blended.
- Sprinkle about 1 tablespoon additional confectioners' 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 and 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.
Nutrition Facts : Calories 102.6, Fat 4.4, SaturatedFat 3.5, Cholesterol 4.6, Sodium 63, Carbohydrate 16.3, Fiber 0.3, Sugar 14.3, Protein 0.2
PENNSYLVANIA DUTCH COCONUT EASTER EGGS
These are great little treats to give away for Easter. Warning: you may end up eating most of them before giving them away!
Provided by Jamie Lynne
Categories Candy
Time 45m
Yield 60 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, mix potato, coconut, salt, and vanilla.
- Gradually mix in sugar.
- Cover; refrigerate overnight.
- Shape into 1/2 tablesppon-size eggs.
- Heat chocolate and oil until chocolate melts.
- Dip eggs into chocolate-oil mixture.
- Set aside of wax paper in refrigerator to harden.
Nutrition Facts : Calories 62.2, Fat 3, SaturatedFat 2, Cholesterol 0.1, Sodium 34.6, Carbohydrate 9.7, Fiber 0.8, Sugar 8, Protein 0.6
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- Beat cream cheese and butter in bowl of a stand mixer fitted with paddle attachment on high speed until light and fluffy, about 5 minutes. Reduce speed to low; add coconut, vanilla, and salt, beating until incorporated. Gradually add powdered sugar, beating until incorporated. Turn coconut mixture out onto a sheet of parchment paper. Shape into a 1-inch-thick 7- x 6-inch rectangle. Refrigerate until firm, about 2 hours.
- Cut rectangle into 36 pieces. With clean hands, roll each piece into a ball; flatten each slightly to create an oval-egg shape. Freeze until ready to use.
- Place half the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Remove from heat once melted, and stir in remaining chocolate, in batches, until melted. (Place pan back over simmering water to melt the chocolate, if needed.) Stir until a candy thermometer reaches 89°F. Dip coconut cream eggs into melted chocolate. Place on a parchment paper-lined baking sheet, and let stand until chocolate is firm, about 10 minutes.
- Melt white chocolate in a microwavable bowl on HIGH until completely melted, about 90 seconds, stirring at 30 second intervals. Drizzle melted white chocolate over eggs. Refrigerate until chocolate is set, about 10 minutes.
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