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1 lb10x sugar
1/4 lbbutter, softened
·shredded coconut, to taste
How to Make Coconut Easter Eggs
- Beat all ingredients, except coconut, until fluffy.
- Stir in coconut to taste. Start with a half cup and increase from there. (More coconut, chewier, less creamy eggs; less coconut, creamier eggs)
- Roll into small eggs. (Refrigerate before rolling if that makes them easier to roll.)
- Freeze until hard. Coat with dark chocolate. Store in refrigerator.