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"Those who forget the pasta are condemned to reheat it."--Unknown

Chocolate-Covered Coconut Cream Easter Eggs Recipe

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This recipe for Chocolate-Covered Coconut Cream Easter Eggs is from The Epworth UMC Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla
4 tablespoons Karo (or white) corn syrup
4 cups confectioners' sugar
1 cup flaked coconut
2 cups (12 ounces) semisweet chocolate chips or chocolate wafers
Directions:
Directions:
1. In a large bowl, beat cream cheese and butter together until smooth. Add vanilla and corn syrup until blended. Mix in confectioners sugar and coconut, then refrigerate 1 hour until dough has firmed up slightly.
2. Using hands dusted with confectioners sugar, roll tablespoon sized bits of dough into egg shapes and place on a cookie sheet lined with wax paper.
3. Freeze or refrigerate for 2 hours until hardened.
4. To dip the eggs, melt the chocolate chips or wafer in the microwave, 20 seconds at a time, stirring after each, until all chocolate has melted.
5. Dip eggs, one at a time, using a fork, then remove to a silicone or wax paper-covered tray until chocolate has firmed up.
6. Store finished eggs in the refrigerator.

 

 

 

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