Coconut Easter Eggs Recipe 445

Steps:

• 1. Combine mashed potatoes and sugar, add coconut,vanilla and salt and blend well.
• 2. Refrigerate until mixture is workable in hands.
• 3. Form tablespoons of mixture into egg shapes and place on wax paper lined tray. Refrigerate again until eggs are firm.
• 4. Melt chocolate and dip eggs in chocolate to cover. I use a metal dipper from the egg dying kits. (Yep I saved them) Allow chocolate to drip off and then set eggs back on tray to dry completely.
• 5. Once chocolate has hardened decorate with white chocolate drizzle if desired.

Steps:

• Mix the butter and cream cheese together. (I put mine in the microwave for 30-45 secs. until softened).
• Add the confectionary sugar about 1 cup at a time, salt, and vanilla, and mix well. (I use my hands).
• Add the coconut, and mix until well blended. (I use my hands).
• Place the mixture in the freezer to chill for at least 20 minutes.
• Take out of the freezer and form into egg shapes with your hands. (It is helpful to put some confectionary sugar on your hands so the eggs don't stick to them, when rolling out the dough).
• Place each egg on a cookie sheet, covered with aluminum foil.
• When you are done, add 2 nuts on the top of each egg, pressing in slightly, so they don't fall out.
• Place in the freezer again for at least 25 minutes.
• Melt the chocolate in a a double boiler.
• Dip the bottom of the egg into the chocolate, then place it on a small flat dish.
• Take a lg. spoon, and spoon some melted chocolate on top, spreading around with a butter knife. Make sure you don't get it on too thick, or you won't have enough for the whole batch.
• To put the egg on the cookie sheet, use a sharp knife, and run it under the egg to transfer to the cookie sheet lined with aluminum foil.
• When done making eggs, put in the freezer for a few minutes to harden.
• Place each egg in pastel paper cupcake cups.
• Store in the refrigerator, covered with aluminum foil.

Steps:

• In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
• Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
• Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.

Steps:

• 1. Heat butter and slowly stir in the sugar,coconut and light cream
• 2. Place this mixture in a bowl lined with waxed paper
• 3. REFRIGERATE ,then form into EGG SHAPES when mixture becomes stiff
• 4. Melt chocolate on top of a DOUBLE BOILERwith the wax.{do not let water touch bottom of top part or chocolate will SEIZE-UP.
• 5. Dip each egg,drizzle excess off,place on a wax-lined sheet.REFRIGERATE till coating is firm,then put into airtight containers and REFRIGERATE.
• 6. These are SO good!