Coconut Cream Easter Eggs Recipe | CDKitchen.com (2024)

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#881

If Easter egg hunts were based on finding these chocolate covered coconut delights, they'd be a lot more competitive.

serves/makes:

ready in:

over 5 hrs

4 reviews
2 comments

ingredients

1/2 cup unsalted butter
1 teaspoon vanilla extract
1 teaspoon salt
2/3 cup sweetened condensed milk
6 cups confectioners' sugar
3/4 cup coconut

Chocolate Coating
8 ounces baking chocolate
1/3 slab paraffin wax

directions

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.

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.

added by

janic412

nutrition data

568 calories, 26 grams fat, 90 grams carbohydrates, 4 grams protein per serving.

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PUDDING EASTER EGGS

COCONUT EASTER EGGS

reviews & comments

Guest Foodie February 26, 2018

I have been thinking about these coconut eggs since I was a little girl. 50 years ago... My Mom made them once and I can still remember how they taste. Every Easter I want them She passed away when I was a teenager and never had them again. So happy to find this recipe! Can't wait to make them! And, by the way, I remember my Mom using paraffin wax. Think I'll skip it...
ShelleyL. REVIEW:
March 29, 2015

Made a test batch of these last night and just finished dipping them in the chocolate. I tasted one of the undipped ones and they are divine! Very sweet but that's the idea. I also used coconut extract instead of vanilla but that was the only change. I'm going to bring this batch to work and make another one for Easter next weekend. I had seen some of those candy egg molds where you coat one side with chocolate then put the filling in and when it's set you do the other side and it makes a perfect egg. That would have been fun to use and do a combo of white and regular chocolate kind of swirled. I can see doing more with this base recipe too for other holidays.
CP REVIEW:
November 4, 2013

I use this recipe for Christmas as well as Easter (just shape into balls for Christmas instead of egg shapes). I never have to adjust anything with it, it is a very good eand easy recipe.
Barby REVIEW:
March 27, 2012

These are the best of the best had many compliments about how mgood they taste. Not difficult to make. Excellent recipe!!!!!!
Rogslov REVIEW:
September 29, 2010

These things are awesome. I make and sell these to people year round. It is like they cant get enough of them. I am talking about they order 4 or 5 at a time. JUST PLAIN OUT AWESOME!!!!!
Phyllis- Windham,CT March 26, 2010

Too much milk and/or butter? Did not solidify enough, even with overnight refridging to form and maintain an egg shape; also, should it have been 2 3/4 cups vs 3/4 cups coconut?-I used the whole bag, 2 3/4 c. I covered chilled coconut blobs w 60% Ghirardelli bittersweet chocolate; once solid, I'll go back and dip the bottoms in chocolate to coat completely. Do they have to remain refrigerated once chocolate has solidified and completely encased the filling?Suggestions?

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