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my family coconut cream easter eggs

★★★★★ 2
a recipe by
Lana Bade
Goshen, NJ

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!

★★★★★ 2
serves Many
prep time 20 Min

Ingredients For my family coconut cream easter eggs

  • 1/4 c
    unsalted butter
  • 2 c
    10 x sugar
  • 3 c
    flaked coconut
  • 1/4 c
    light cream
  • 12 oz
    good chocolate chips {for dipping}
  • 1/2
    bar of parafin wax
  • double boiler

How To Make my family coconut cream easter eggs

  • 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!

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