Nana's Coconut Cream Easter Eggs
So creamy and delicious, they have become a favorite in my family now too. Unlike Nana though I don't wait for Easter to make them. They are just too yummy to only enjoy once a year!!
ADD THESE, MY MARSHMALLOW PEANUT BUTTER EGGS, MY CREAMY PEANUT BUTTER FUDGE AND MY ROCKY ROAD CANDIES TO YOUR eASTER bASKETS THIS YEAR!!
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- 3/4 c
- cold mashed potatoes,mash only with a bit of milk to make creamier,
- 4 c
- confectioners sugar
- 4 c
- shredded coconut, i prefer the sweetened angel flake
- 1 1/2 tsp
- 1/8 tsp
- 4 oz
- unsweetened or sweetened chocolate, i prefer using milk chocolate
1Combine mashed potatoes and sugar, add coconut,vanilla and salt and blend well.
2Refrigerate until mixture is workable in hands.
3Form tablespoons of mixture into egg shapes and place on wax paper lined tray. Refrigerate again until eggs are firm.
4Melt 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.
5Once chocolate has hardened decorate with white chocolate drizzle if desired.