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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Easter Coconut Cream Eggs Recipe

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This recipe for Easter Coconut Cream Eggs is from The Family of Leroy and Delores Kanagy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 8 oz. cream cheese - softened
1 T butter - softened
4 cups of 10x sugar
1 cup of flaked coconut
dark chocolate melting wafers
Directions:
Directions:
In a bowl mix cream cheese and butter until smooth. Add sugar to mixture then coconut. Refrigerate for 2 hrs. Mixture may be sticky so dust hands with 10x sugar as needed. Mold mixture into individual eggs. Place eggs on baking sheet lined with wax paper. Freeze eggs until firm. Melt chocolate wafers in small crock. Individually dip eggs into melted chocolate. Place back on to wax paper to cool. May place in refrigerator to cool.
Number Of Servings:
Number Of Servings:
2/3 dozen
Preparation Time:
Preparation Time:
15 mins plus freezing
Personal Notes:
Personal Notes:
The amount of eggs you make depend on the size. I make small eggs. I also use a small crock pot to melt my chocolate. I prefer dark chocolate with coconut but you may use milk chocolate.

 

 

 

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