| Recipe info |
Category:
Candy
Rating:
4.00
Contributor:
jcat
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Coconut cream Easter eggs
4 ounces butter
1 tsp. vanilla extract
2/3 cup sweetened condensed milk
4 cups powdered sugar
2 cups dried, flaked coconut
16 ounces unsweetened or semi-sweet chocolate
Combine softened butter, vanilla and condensed milk. Add sugar and coconut gradually, and knead thoroughly. Shape into small, 1/2" to 2" eggs. Refrigerate overnight before dipping in melted (microwave or double-boiler)chocolate, cool on wax paper. Makes about 2 dozen small eggs. |
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