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Coconut Cream Easter Eggs Recipe

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This recipe for Coconut Cream Easter Eggs, by , is from How to Cook in Granny's Kitchen, 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!

Contributor:  
Contributor:  
Taste of Home

Category:
Category:

Ingredients:  
Ingredients:  
1 (8 oz.) pkg cream cheese
1 T. butter, softened
4 C. powdered sugar
1 C. flake coconut
12 oz. (2 C.) semisweet chocolate chips
1 T. shortening

Directions:
Directions:
In a mixing bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1 1/2 hours or until easy to handle. Use hands dusted in powdered sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on waxed paper lined baking sheet. (I use silicone molds for this. The smooth ones are the best.) Freeze for 2 hours or until slightly firm.

Melt chocolate chips and shortening. Remove eggs from the freezer a few at a time. Dip into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. Store in refrigerator.

Number Of Servings:
Number Of Servings:
3 dozen

 

 

 

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