Carols Coconut Cream Easter Eggs Recipes

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.

COCONUT CREAM EASTER EGGS

Steps:

• Coconut Cream Easter Eggs: Cream butter, vanilla and salt. Blend in the milk until smooth. Add sugar, mix well. Add the coconut and blend in. Shape into small egg form and place on waxed paper covered cookie sheets. Chill overnight. Dip in chocolate coating. Store in refrigerator. Can also decorate as desired with white chocolate or frosting. Chocolate Coating: Melt together in the top of a double boiler. Cool slightly. Dip eggs using a fork, allow the excess chocolate to drip off before placing back onto the cookie sheet. Chocolate disks may be used instead of the baking chocolate. cook's notes From the rec.food.recipes Moderator: Some older candy recipes for dipped chocolate call for paraffin to be melted with the chocolate. This raises the melting point of the chocolate and makes the final chocolate coating more firm. Although many people (including this moderator) have eaten these candies for years without any negative effects, the US Food and Drug Administration has not approved of paraffin as a food additive, and has recommended it not be used for human consumption. Paraffin is a waxy by-product of petroleum extraction. It may irritate the skin and intestinal tract lining. Like mineral oil, it cannot be absorbed by the intestines, and it has the potential for causing diarrhea, or, if consumed in excess, intestinal blockage. To obtain the desired texture provided by paraffin wax, look for chocolate with added cocoa butter marketed especially for dipping candies. This chocolate does not require the addition of paraffin wax to get a nice sheen and texture. Another product called Bakers Wax, available from confectionary stores, is a good substitute for paraffin.

COCONUT CREAM EGGS

Steps:

• Beat sugar, butter, condensed milk and extract in large bowl with electric mixer on medium speed until well blended and smooth. Shape mixture into 1-inch balls then gently roll to form an egg shape. Place on wax paper-lined tray. Refrigerate 1 hour.
• Melt chocolate in medium microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute.
• Using a fork, dip 1 egg at a time into the melted chocolate. Tap back of fork 2 to 3 times against edge of dish to allow excess chocolate to drip off. Place egg on wax paper-lined tray. Repeat with remaining eggs.

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.

CHERRY COCONUT EASTER EGGS (GLUTEN-FREE)

Steps:

• Combine the dessicated coconut, chopped cherries, a few drops of red food colouring and the condensed milk in a bowl and mix well. Add colouring a little at a time until you get a bright colour. We aimed for something like a 'cherry ripe' chocolate bar colour.
• Roll heaped teaspoonfuls of the mixture into egg shapes. Squeeze the mix together and roll into ball shapes. Then shape with your hands to make oval egg shapes. If the mixture is too soft -- add a little more coconut and mix thoroughly.
• Place eggs on a tray and refrigerate until firm.
• Combine the melted chocolate with the copha or oil. You can just use chocolate without the copha or oil- these just give a glossier looking finish to the eggs.
• Dip eggs into chocolate and again refrigerate.
• Decorate as desired with melted NESTLÉ Dark Melts or White Melts (or any chocolate will do -really) that have been coloured with red food colouring.

VEGAN COCONUT EASTER EGGS

Steps:

• In a food processor, pulse cashews and coconut for 10 seconds. Add coconut cream, agave, coconut oil, vanilla and salt and continue processing until a dough forms. You should be able to pinch between your fingers without it crumbling.
• Brush the mold with an even layer of melted chocolate. Refrigerate for 5 minutes (until set), then add in coconut filling almost to the top. Cover with more chocolate and refrigerate for at least 15 minutes, until completely set, then remove from mold and enjoy.
• Refrigerate filling for about 20 minutes (or freeze for 10). Using a cookie scoop, portion out filling into evenly-sized balls (about 2 tbsp each). Using your hands, form the filling into oval egg shape. Place on parchment paper-lined baking sheet and refrigerate or freeze for 15-20 minutes.
• Meanwhile, melt the chocolate. Microwave in 30 second intervals, stirring well between each interval. Stir in coconut oil.
• Using a fork, dip each egg in chocolate. Let excess chocolate drip off, then transfer back to parchment paper.
• Optional: top each egg with melted white chocolate and sprinkles.

NANA'S COCONUT CREAM EASTER EGGS

Steps:

• 1. Combine mashed potatoes and sugar, add coconut,vanilla and salt and blend well.
• 2. Refrigerate until mixture is workable in hands.
• 3. Form tablespoons of mixture into egg shapes and place on wax paper lined tray. Refrigerate again until eggs are firm.
• 4. Melt chocolate and dip eggs in chocolate to cover. I use a metal dipper from the egg dying kits. (Yep I saved them) Allow chocolate to drip off and then set eggs back on tray to dry completely.
• 5. Once chocolate has hardened decorate with white chocolate drizzle if desired.