NANA'S COCONUT CREAM EASTER EGGS
Nana Devine made these every year for Easter and they were my all time favorite. It wasn't until I was well into my 20's that she gave me the recipe, and boy was I surprised to see what they were made from. No one would ever know! So creamy and delicious, they have become a favorite in my family now too. Unlike Nana though I...
Provided by Deneece Gursky
Categories Other Snacks
Number Of Ingredients 6
Steps:
- 1. Combine mashed potatoes and sugar, add coconut,vanilla and salt and blend well.
- 2. Refrigerate until mixture is workable in hands.
- 3. Form tablespoons of mixture into egg shapes and place on wax paper lined tray. Refrigerate again until eggs are firm.
- 4. Melt chocolate and dip eggs in chocolate to cover. I use a metal dipper from the egg dying kits. (Yep I saved them) Allow chocolate to drip off and then set eggs back on tray to dry completely.
- 5. Once chocolate has hardened decorate with white chocolate drizzle if desired.
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 :
MY FAMILY COCONUT CREAM EASTER EGGS
These and my peanut butter-cream Easter eggs are SO good you will never ENJOY the store-bought brands again,all fresh ingredients,butter,and no preservatives in these receipes!I am in hot water when i do not make these at Easter,my 89 year old mother was ANGRY last Easter when I had no time to make them.Enjoy!
Provided by Lana Bade
Categories Other Snacks
Time 20m
Number Of Ingredients 7
Steps:
- 1. Heat butter and slowly stir in the sugar,coconut and light cream
- 2. Place this mixture in a bowl lined with waxed paper
- 3. REFRIGERATE ,then form into EGG SHAPES when mixture becomes stiff
- 4. Melt chocolate on top of a DOUBLE BOILERwith the wax.{do not let water touch bottom of top part or chocolate will SEIZE-UP.
- 5. Dip each egg,drizzle excess off,place on a wax-lined sheet.REFRIGERATE till coating is firm,then put into airtight containers and REFRIGERATE.
- 6. These are SO good!
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
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
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
MOUNDS COCONUT CREAM EGGS WITH HERSHEY'S CHOCOLATE COATING
This is not for any dieters! They are addicting - in a good way of course. :) I think I got this off a Mounds coconut package - but don't remember for sure. I have made these at Eastertime for a lot of years. I also like to make them at Christmas time and tint the filling with either red or green food coloring. I am being general on the time. It will probably take a little less time.
Provided by Chef on the coast
Categories Candy
Time 3h
Yield 40 candies, 20 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, stir together butter, corn syrup, vanilla and salt.
- Gradually add powdered sugar and coconut, beating until blended.
- Sprinkle about 1 TBSP additional powdered sugar on flat surface; knead 5 minutes.
- Using 1 1/2 tsp mixture for each candy, shape into egg shapes.
- Place on waxed paper-lined trays or cookie sheets.
- Refrigerate 1-2 hours before dipping into chocolate coating.
- After coating, loosely cover. Store in a cool dry place.
- Coating:.
- In a saucepan over medium heat, melt chocolate and shortening.
- Whatever you do - DO NOT ADD ANY WATER. It will ruin the coating.
Nutrition Facts : Calories 349.2, Fat 21.4, SaturatedFat 14.7, Cholesterol 9.2, Sodium 94, Carbohydrate 42.9, Fiber 3.6, Sugar 35.5, Protein 1.9
EASTER EGG CHEESECAKE
Provided by My Food and Family
Time 6h25m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar, honey, lemon zest and lemon juice in large bowl with mixer until blended. Add 4 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim.
- Refrigerate cheesecake 4 hrs.
- Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Add marshmallow creme; beat until stiff peaks form.
- Spoon marshmallow creme mixture over cheesecake to within 1/2 inch of edge, then use back of spoon to make 3-inch-diameter indentation in center to resemble a bird's nest.
- Sprinkle marshmallow creme mixture with coconut; fill center with chocolate eggs just before serving.
Nutrition Facts : Calories 490, Fat 34 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 140 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
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.
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COCONUT CREAM EGGS - EASY EASTER DESSERT …
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Reviews 2Category CandyCuisine Easter DessertsEstimated Reading Time 6 mins
- In the bowl of a stand mixer fitted with a paddle attachment, combine the condensed milk, vanilla and coconut. Mix on low speed until combined.
- Take the coconut mixture out of the bowl and onto your rolling surface if you’re using an egg cookie cutter (if you don’t have a cutter, you can skip this step and roll the eggs by hand).
COCONUT EASTER EGGS RECIPE - REAL SIMPLE
From realsimple.com
4.5/5 (8)Total Time 3 hrs
- 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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