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Coconut Cream Eggs π₯₯π«
Coconut Cream Eggs π₯₯π«
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Prep Time: 20 minutes
Chilling Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
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Kcal: Approximately 150 kcal per egg
Servings: Makes about 12 eggs
Ingredients:
- 2 cups sweetened shredded coconut
- 1/4 cup condensed milk
- 1/4 cup powdered sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 2 tablespoons vegetable shortening
- Assorted food coloring (optional)
- Decorative sprinkles (optional)
Directions:
- In a large mixing bowl, combine the sweetened shredded coconut, condensed milk, powdered sugar, melted unsalted butter, and vanilla extract. Mix until the ingredients are well incorporated.
- If you want to create colorful coconut eggs, divide the mixture into separate bowls and add a few drops of food coloring to each bowl. Mix until you achieve your desired colors.
- Take small portions of the colored or plain coconut mixture and shape them into egg-like forms. Place them on a parchment-lined baking sheet and refrigerate for about 30 minutes to firm them up.
- In a microwave-safe bowl, melt the semisweet chocolate chips and vegetable shortening in 20-second intervals, stirring between each interval until smooth.
- Using a fork or a dipping tool, carefully dip each coconut egg into the melted chocolate, ensuring they are evenly coated. Place them back on the parchment-lined baking sheet.
- While the chocolate is still wet, you can decorate the coconut eggs with sprinkles if desired.
- Refrigerate the coconut cream eggs for at least an hour or until the chocolate is set.
- Store the delightful coconut cream eggs in an airtight container in the refrigerator.
#tasty_love #coconutcreameggs #easterdelights #homemadecandy
