Carols Coconut Cream Easter Eggs Recipes

CAROL'S COCONUT CREAM EASTER EGGS

Steps:

• Cream butter in a large bowl until light and fluffy.
• Add condensed milk, vanilla and coconut extract and mix until well blended.
• Add 2 cups of confectioner's sugar and beat well.
• Mix in remaining sugar throughly. Mixture will be very stiff.
• Mix in coconut very well. If mixture is not quite stiff enough add more confectioner's sugar.
• Shape into egg shapes and place on a cookie sheet. Refrigerate until very cold.
• Melt chocolate chips, dip eggs in chocolate and place on a wax paper. Refrigerate until set.

COCONUT CREAM EGGS

Steps:

• In a mixing bowl, beat the cream cheese and butter until smooth.
• Now add the sugar and coconut, and mix in well.
• Refrigerate for 1 1/2 hours or until easy to handle.
• Using hands dusted with powdered sugar, mould rounded tablespoonfuls of coconut mixture into egg shapes.
• Place on waxed paper lined baking sheet.
• Freeze for 2 hours or until slightly firm.
• Melt chocolate chips and shortening.
• Remove eggs from the freezer a few at a time.
• Dip into chocolate mixture until completely coated.
• Return to waxed paper.
• Refrigerate until hardened.
• Store in the refrigerator.

LINDA'S COCONUT CREAM ALMOND JOY EASTER EGGS

Steps:

• Mix the butter and cream cheese together. (I put mine in the microwave for 30-45 secs. until softened).
• Add the confectionary sugar about 1 cup at a time, salt, and vanilla, and mix well. (I use my hands).
• Add the coconut, and mix until well blended. (I use my hands).
• Place the mixture in the freezer to chill for at least 20 minutes.
• Take out of the freezer and form into egg shapes with your hands. (It is helpful to put some confectionary sugar on your hands so the eggs don't stick to them, when rolling out the dough).
• Place each egg on a cookie sheet, covered with aluminum foil.
• When you are done, add 2 nuts on the top of each egg, pressing in slightly, so they don't fall out.
• Place in the freezer again for at least 25 minutes.
• Melt the chocolate in a a double boiler.
• Dip the bottom of the egg into the chocolate, then place it on a small flat dish.
• Take a lg. spoon, and spoon some melted chocolate on top, spreading around with a butter knife. Make sure you don't get it on too thick, or you won't have enough for the whole batch.
• To put the egg on the cookie sheet, use a sharp knife, and run it under the egg to transfer to the cookie sheet lined with aluminum foil.
• When done making eggs, put in the freezer for a few minutes to harden.
• Place each egg in pastel paper cupcake cups.
• Store in the refrigerator, covered with aluminum foil.

COCONUT CREAM EGGS

Steps:

• In a bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1-1/2 hours or until easy to handle. Using hands dusted with confectioners' sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet. Freeze for 2 hours or until slightly firm. , Melt chocolate chips and shortening. Remove eggs from the freezer a few at a time; dip into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. Store in the refrigerator.

EASTER EGGS

Steps:

• In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
• Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
• Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.