"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Coconut Cream Easter Eggs Recipe

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This recipe for Coconut Cream Easter Eggs, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Hagen
Added: Friday, August 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. butter - softened
8 oz. cream cheese - softened
1 1/2 tsp vanilla
1/4 tsp. salt
15 oz. flaked coconut (2 bags)
2 lbs. confectioners sugar
12 oz. semi-sweet chocolate chips or chocolate melts.

Directions:
Directions:
Mix butter and cream cheese together. Add confectioners sugar, salt and
vanilla and mix well. Add coconut and stir until well blended. Place mixture
in refrigerator for at least an hour. Shape mixture into eggs and place in
the refrigerator again for at least an hour. Melt the chocolate in a
microwave oven or in a double boiler. Using a large toothpick, dip each
coconut egg in melted chocolate to coat, then lay on a waxed paper lined
tray and allow the chocolate to harden. Place the eggs in paper candy cups.

 

 

 

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