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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Coconut Cream Easter Eggs Recipe

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This recipe for Coconut Cream Easter Eggs is from Pace Family Favorites 2017, 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:  
2 Sticks Butter (1/2 Cup)
1 tsp. Vanilla
1 tsp. Salt
2/3 Cup (1/2 Regular Can) Sweetened Condensed Milk
6-7 Cups Powder Sugar, sifted
3 1/2 Cups Coconut

Milk Chocolate Melts-- for dipping
Directions:
Directions:
Cream butter, vanilla, and salt.
Add Sweetened condensed milk, until smooth.
Gradually add sugar, blending well after each addition. Until mixture becomes stiff.
Knead in remaining sugar until smooth and not sticky.

Shape into eggs and place on wax paper lined cookie sheets.

Refrigerate until firm.

Dip in melted chocolate.
Number Of Servings:
Number Of Servings:
40 Eggs
Personal Notes:
Personal Notes:
A very yummy addition to our Easter egg collection.

Marlene Burns was a family friend and neighbor. She helped my mother make my wedding dress in 1985.

 

 

 

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