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Coconut Cream Eggs

Submitted by: Deborah McNutt of Hooversville, PA | Date Added: 20 Sep 2011
Listed in: Desserts

Coconut Cream Eggs Ingredients


1 8-oz. pkg. cream cheese

1 tablespoon softened butter (no substitute)

4 cups 10-x sugar

1 cup flaked coconut

2 cups (12 oz.) semi-sweet chocolate chips

1 tablespoon shortening

Extra 10-x sugar for dusting hands


Coconut Cream Eggs Cooking Instructions


In a mixing bowl beat cream cheese and butter; blend well.

Add sugar and coconut.

Refrigerate for 1-1/2 hours or until easy to handle, using hands dusted with 10-x sugar.

Mold rounded tablespoon of coconut mixture into egg shapes.

Place on a waxed paper lined baking sheet.

Freeze for 2 to 4 hours or until slightly firm.

Melt chocolate chips and shortening.

Remove eggs from freezer, a few at a time and dip into melted chocolate until completely coated.

Return to wax paper.

Refrigerate.


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