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Coconut Cream EggsGreat Easter recipe! Here is a recipe for Coconut Cream Eggs, enjoy Ingredients: 6 tbl Butter, melted 1/3 cup Light corn syrup 2 tsp Vanilla extract 1/2 tsp Salt 3 1/2 cup Powdered sugar (1 lb.) 3 1/4 cup MOUNDS Sweetened Coconut Flakes (10-oz. pkg.) Additional powdered sugar SIMPLE CHOCOLATE COATING 2 cup HERSHEY'S Semi-Sweet Chocolate Chips OR HERSHEY'S MINI CHIPS Semi- Sweet Chocolate (12-oz. pkg) 2 tbl Shortening plus 2 tsp Shortening (do not use butter, margarine or oil) Method : * 1. In large bowl, stir together butter, corn syrup, vanilla and salt. * Gradually add powdered sugar and coconut, beating until blended. * 2. Sprinkle about 1 tb additional powdered sugar on flat surface. Spoon coconut mixture onto prepared surface; knead about 5 minutes. Using 1-1/2 tss mixture for each candy, shape into egg shape. Place on wax paper-covered tray. * 3. Refrigerate 1 to 2 hours before dipping into SIMPLE CHOCOLATE COATING. * Place coated eggs on wax paper-covered tray. Store in cool, dry place. About SIMPLE CHOCOLATE COATING * 1. In medium heat-proof bowl, place chocolate chips and shortening. In separate large heat-proof bowl, put very warm water (100 F. to 110 F.) to 1-inch depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl. * 2. With dry rubber scraper, stir chocolate and shortening CONSTANTLY, until chocolate and shortening are melted and mixture is smooth. Do NOT get water in bowl with chocolate.* If water cools, replace it with very warm water as directed above. Remove chocolate bowl from inside water bowl. * 3. With fork, one at a time, dip chilled centers into chocolate mixture; gently tap fork on edge of bowl to remove excess chocolate.** Invert coated center on prepared tray; swirl small amount of melted chocolate on top to cover fork marks; let stand until firm. Store candies loosely covered in cool, dry place. Coating for 3 to 4 dozen centers. ** If water or moisture gets into chocolate, it can seize and tighten. As an emergency measure, ONLY, stir in additional shortening, 1/2 tsful at a time, just until chocolate is fluid again. *** If chocolate mixture cools below 84 F, return bowl with chocolate into bowl with warm water. Chocolate is best for coating between 84 F. and 88 F. |
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