Coconut Cream Easter Eggs
Happy Healthy Holidays!
Coconut Cream Easter Eggs is a wonderful candy for your Easter celebration! These are packed with coconut and covered in a simple chocolate coating - recipe and instructions for coating included.
6 tablespoons butter; melted
1/3 cup light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
3-1/2 cup powdered sugar
10 ounces sweetened coconut flakes
Additional powdered sugar
Simple Chocolate Coating:
12 ounces semisweet chocolate chips
2 tablespoons shortening, plus an additional (do not use butter, margarine or oil)
In large bowl, stir together butter, corn syrup, vanilla and salt. Gradually add powdered sugar and coconut, beating until blended.
Sprinkle about 1-tablespoon additional powdered sugar on flat surface. Spoon coconut mixture onto prepared surface; knead about five minutes. Using 1-1/2 teaspoons mixture for each candy, shape into egg shape. Place on wax paper-covered tray.
Refrigerate one to two hours before dipping into Simple Chocolate Coating. Place coated eggs on wax paper-covered tray. Store in cool, dry place.
Simple Chocolate Coating
In medium heat-proof bowl, place chocolate chips and shortening. In separate large heat-proof bowl, put very warm water (100 to 110-degrees.) to 1-inch depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl.
With dry rubber scraper, stir chocolate and shortening constantly, until chocolate and shortening are melted and mixture is smooth. Do not get water in bowl with chocolate*. If water cools, replace it with very warm water as directed above. Remove chocolate bowl from inside water bowl.
With fork, one at a time, dip chilled centers into chocolate mixture; gently tap fork on edge of bowl to remove excess chocolate.** Invert coated center on prepared tray; swirl small amount of melted chocolate on top to cover fork marks; let stand until firm. Store candies loosely covered in cool, dry place. Coating for three to four dozen centers.
* If water or moisture gets into chocolate, it can seize and tighten. As an emergency measure, only, stir in additional shortening, 1/2-teaspoonful at a time, just until chocolate is fluid again.
If chocolate mixture cools below 84-degrees, return bowl with chocolate into bowl with warm water. Chocolate is best for coating between 84-degrees and 88-degrees.
Recipe makes about 40 candies.
Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
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