Coconut Cream Eggs

You’re going to love, love, love these easy-to-make Coconut Cream Eggs. Substitute different extracts (think lemon or orange) and dip in milk, semi-sweet or dark chocolate coatings to customize your Easter candy creation.
25 min
PREP TIME
253
CALORIES
5
INGREDIENTS

INGREDIENTS 16 SERVINGS

  • 2 1/2 cups (750 milliliters) icing sugar
  • 1/2 cup (113 grams) butter , melted
  • 2 tablespoons (30 milliliters) sweetened condensed milk
  • 1 tablespoon (15 milliliters) Imitation Coconut Extract
  • 12 ounces (375 grams) milk, semi-sweet, or dark baking chocolate , chopped

Preparation

  • 1 Beat sugar, butter, condensed milk and extract in large bowl with electric mixer on medium speed until well blended and smooth. Shape mixture into 1-inch (2.5-cm) balls then gently roll to form an egg shape. Place on wax paper-lined tray. Refrigerate 1 hour.
  • 2 Melt chocolate in medium microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute.
  • 3 Using a fork, dip 1 egg at a time into the melted chocolate. Tap back of fork 2 to 3 times against edge of dish to allow excess chocolate to drip off. Place egg on wax paper-lined tray. Repeat with remaining eggs.

NUTRITION INFORMATION

(per Serving)

RELATED RECIPES

REVIEWS