Directions: |
Directions:In large bowl stir together butter, corn syrup, vanilla and salt. Gradually add powdered sugar and coconut, beating until blended. Sprinkle about 1 tbsp. powdered sugar on flat surface. Spoon coconut mixture onto prepared surface; knead about 5 minutes. Using 1 1/2 tsp. mixture for each candy, shape into egg shape. Place on waxed paper covered tray. Refrigerate 1-2 hours before dipping into chocolate coating. After coating, loosely cover and store in cool dry place. About 40 candies
Reeses Peanut Butter Eggs
Omit coconut flakes. Add 1 1/2 cups Reeses Peanut Butter. Proceed as directed in coconut cream eggs.
Hershey's Simply Stirred Chocolate Coating
2 boxes (8 oz ea.) Hershey's semi-sweet baking chocolate broken into pieces
3 tbsp. plus 1 1/2 tsp. shortening (do not use butter or margarine)
Cover cookie sheet with wax paper; set aside. Place chocolate and shortening in 2 1/2 quart glass bowl. Place bowl in larger bowl of very warm-not hot- water (100-110º) that reaches halfway up outside of bowl with chocolate. Don't let even 1 drop of water mix with chocolate. Stir mixture constantly with rubber scraper until chocolate is completely melted and mixture is smooth. This process is not difficult; but it takes time. Don't rush, it will take about 20 minutes to melt the chocolate. If water begins to cool, pour out and add more warm water. Set one chilled egg on fork tines. Completely dip egg into coating, gently tap fork on side of bowl to remove excess coating. Carefully remove egg from fork onto prepared cookie sheet. Repeat with remaining eggs. Enough coating for about 4 doz. eggs. |
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