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 :
LINDA'S BUTTER CREAM EASTER EGGS
These eggs are really "WONDERFUL"... What a great idea to make with the kids for Easter! Try these, you will absolutely LOVE THEM! Please try my other recipes for Easter Eggs! Recipe #220348 and Recipe #220316.
Provided by Lindas Busy Kitchen
Categories Candy
Time 3h
Yield 28-30 serving(s)
Number Of Ingredients 5
Steps:
- Mix the butter and cream cheese together.
- (I put in the microwave for 30-45 secs. to soften).
- Add the confectionary sugar about 1 cup at a time, along with vanilla, and mix well. (I use my hands).
- Place the mixture in the freezer to chill for at least 20 minutes (You want it firm, but not frozen, so check it from time to time).
- Form the mixture 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 you are done making the eggs, put them in 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 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).
- Arrange the chocolate coated eggs on an aluminum foil paper lined tray.
- When done making eggs, put in the freezer for a few minutes to harden eggs.
- Place each egg in a pastel colored paper cupcake cup.
- Store in the refrigerator, covered with aluminum foil.
Nutrition Facts : Calories 287.1, Fat 16.9, SaturatedFat 10.3, Cholesterol 17.6, Sodium 60.6, Carbohydrate 38.9, Fiber 3.4, Sugar 32.2, Protein 3.2
LINDA'S PEANUT BUTTER EASTER EGGS
I just made these for the first time today with my cooking and recipes group, and they are unbelieveably YUMMY! Try making them with the kids, or for your kids, grandchildren, family, friends and co-workers! They will love you FOREVER :) Please try my other Easter egg recipes too! Recipe #220348 and Recipe #220417.
Provided by Lindas Busy Kitchen
Categories Candy
Time 3h
Yield 28 3x2
Number Of Ingredients 7
Steps:
- Mix the butter and cream cheese together. (I put mine in the microwave for 40 secs. to soften), then cream together.
- Add the confectionary sugar about 1 cup at a time, and mix well. (I use my hands to mix it all in).
- Add the peanut butter, vanilla, and salt, and mix until well-blended. (I use my hands to mix it all in).
- Place the mixture in the refrigerator to chill for at least 1 hours (I stick the bowl in the freezer for about 1/2 hr., to harden the dough.
- Form the peanut butter mixture into egg shapes, then refrigerate again for at least 1 hour (Again, I put them in the freezer instead of the fridge).
- Melt the chocolate in a microwave oven or in a double boiler. (I had better results using a double boiler, because the steaming water helps the chips to stay creamy longer).
- Quickly place the eggs, doing one at a time, in the chocolate mixture to coat the bottom, then lift it with a thin spatulda, and with a knife I spread all along the sides and top of the egg, then with the knife I fluff the top of the chocolate to make the eggs look pretty. Just press down on the chocolate and lift up, with a butter knife. Do it all over the top of the egg.
- You have to work quickly while the eggs are frozen, as the heat from the chocolate chips makes them soft again rather quickly. If you notice them getting too soft, stick them back in the freezer for a few minutes.
- Arrange the chocolate coated eggs on a waxed paper lined tray, and allow the chocolate to harden. (I stick mine in the freezer for easier handling when coating with the chocolate).
- Place each peanut butter egg in a paper candy cup.
- You can decorate your eggs with pastel colored Easter sprinkles or pastel jimmies, found in the cake/decorating section at the grocery store.
Nutrition Facts : Calories 373.1, Fat 19, SaturatedFat 8.8, Cholesterol 22.3, Sodium 176.6, Carbohydrate 47.4, Fiber 1.5, Sugar 43.7, Protein 5.5
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.
CHOCOLATE CREAM FILLED EASTER EGGS
My aunt used to make these when I was a kid, then I started making them for my kids, and now my DD makes them, they are very rich, you just want to eat a small slice at a time. Cook time shown is actually chill time.
Provided by Lois M
Categories Candy
Time 1h4m
Yield 10-15 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, mix milk, butter, corn syrup, salt and vanilla.
- Add icing sugar in 3 or 4 batches,stirring well after each addition.
- Mix well, then knead with hands, mixing in more icing sugar if needed, until mixture holds shape and is smooth.
- Take 1/4 of the mixture, and color it yellow for yolks.
- Form it into 10 to 15 small balls, set aside.
- Make 10 to 15 Larger balls with the remaining mixture.
- Flatten large ball in palm, place yellow ball in centre, then shape white mixture around it to form an egg shape.
- Place eggs on tray, cover well with plastic wrap so they do not dry out, and chill for at least 4 hours or until firm.
- Dipping Chocolate: Place chocolate and paraffin in bowl over hot (not boiling) water (approx 86 deg.) Use a fondue fork to dip eggs into chocolate.
- Place eggs on tray lined with waxed or parchment paper.
- Put in a cool place until chocolate is firm.
- Decorate if desired.
Nutrition Facts : Calories 641.7, Fat 34.3, SaturatedFat 21.3, Cholesterol 29.6, Sodium 345.4, Carbohydrate 94.5, Fiber 7.5, Sugar 79.5, Protein 7.2
COCONUT CREAM EGGS
Make and share this Coconut Cream Eggs recipe from Food.com.
Provided by Harry J
Categories Candy
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- In a mixing bowl, beat the cream cheese and butter until smooth.
- Now add the sugar and coconut, and mix in well.
- Refrigerate for 1 1/2 hours or until easy to handle.
- Using hands dusted with powdered sugar, mould rounded tablespoonfuls of coconut mixture into egg shapes.
- Place on 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 : Calories 1208.5, Fat 57.1, SaturatedFat 35.3, Cholesterol 70, Sodium 246.1, Carbohydrate 182.8, Fiber 5.8, Sugar 171.4, Protein 8.4
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
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