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 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!!
cold mashed potatoes,mash only with a bit of milk to make creamier,
shredded coconut, i prefer the sweetened angel flake
1 1/2 tsp
unsweetened or sweetened chocolate, i prefer using milk chocolate
How To Make
Combine mashed potatoes and sugar, add coconut,vanilla and salt and blend well.
Refrigerate until mixture is workable in hands.
Form tablespoons of mixture into egg shapes and place on wax paper lined tray. Refrigerate again until eggs are firm.
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.
Once chocolate has hardened decorate with white chocolate drizzle if desired.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Nana's Coconut Cream Easter Eggs: