Carols Coconut Cream Easter Eggs Recipes

Steps:

• Cream butter in a large bowl until light and fluffy.
• Add condensed milk, vanilla and coconut extract and mix until well blended.
• Add 2 cups of confectioner's sugar and beat well.
• Mix in remaining sugar throughly. Mixture will be very stiff.
• Mix in coconut very well. If mixture is not quite stiff enough add more confectioner's sugar.
• Shape into egg shapes and place on a cookie sheet. Refrigerate until very cold.
• Melt chocolate chips, dip eggs in chocolate and place on a wax paper. Refrigerate until set.

Steps:

• In large bowl, stir together butter, corn syrup, vanilla extract and salt.
• Gradually add confectioners' sugar and coconut, beating until blended.
• Sprinkle about 1 tablespoon additional confectioners' sugar on flat surface.
• Spoon coconut mixture onto prepared surface; knead about 5 minutes.
• Using 1 1/2 teaspoons mixture for each candy, shape into egg shape and place on wax paper-covered tray.
• Refrigerate 1 to 2 hours before dipping into chocolate coating.
• Place coated eggs on wax paper-covered tray.
• Store in cool, dry place.

Steps:

• In a bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1-1/2 hours or until easy to handle. Using hands dusted with confectioners' sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet. 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 the refrigerator.