Pascha Recipes
Creamy Coconut Eggs
Yield: 3 dozen
Ingredients
- 8 ounces cream cheese, softened
- 1 tablespoon REAL butter, softened
- 4 cups confectioners' sugar
- 1 cup flaked coconut
- 2 cups (12 ounces) semisweet chocolate chips
- 1 tablespoon solid white shortening
Instructions
- In a mixing 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 tablespoonsful of coconut mixture into egg shapes.
- Place on a wax paper-lined baking sheet.
- Freeze for 2 hours or until slightly firm.
- Melt chocolate chips and shortening together.
- Remove eggs from the freezer a few at a time; dip into chocolate mixture until completely coated.
- Return to wax paper; refrigerate until hardened.
- Store in the refrigerator.