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Lindas Coconut Cream Almond Joy Easter Eggs

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Ingredients

Adjust Servings:
1/4 lb butter, softened
8 ounces cream cheese, softened
2 lbs confectioners' sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
15 ounces flaked coconut
20 - 23 ounces semi-sweet chocolate chips (almost 1 lg. bag)
28 - 30 unsalted almonds, 2 for each egg

Nutritional information

358.1
Calories
154 g
Calories From Fat
17.1 g
Total Fat
11.3 g
Saturated Fat
17.6 mg
Cholesterol
122 mg
Sodium
53.8 g
Carbs
2.8 g
Dietary Fiber
48.7 g
Sugars
2.1 g
Protein
76g
Serving Size

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Lindas Coconut Cream Almond Joy Easter Eggs

Features:
    Cuisine:

    Should use sweetened or unsweetened coconut?

    • 200 min
    • Serves 28
    • Easy

    Ingredients

    Directions

    Share

    Linda’s Coconut Cream Almond Joy Easter Eggs, Easter just doesn’t get any better than this! These eggs are FABULOUS If you need a chocolate fix these are good anytime!Great project to make with the kids Be prepared to make an afternoon of it! Please try my other recipes for Easter Eggs too! Recipe #220417 and Recipe #220316 , Should use sweetened or unsweetened coconut?, I made a few changes in making these; I added coconut extract and only used 3/4 of the sugar I had decided not to make these again because they were so sweet and so hard to coat nicely (probably my inexperience coating) Anyway, to make a long story short, everyone raved about these so much that I’ll have to make them again They even offered to hire me to make them! Thank you for sharing


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    Steps

    1
    Done

    Mix the Butter and Cream Cheese Together. (i Put Mine in the Microwave For 30-45 Secs. Until Softened).

    2
    Done

    Add the Confectionary Sugar About 1 Cup at a Time, Salt, and Vanilla, and Mix Well. (use My Hands).

    3
    Done

    Add the Coconut, and Mix Until Well Blended. (use My Hands).

    4
    Done

    Place the Mixture in the Freezer to Chill For at Least 20 Minutes.

    5
    Done

    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).

    6
    Done

    Place Each Egg on a Cookie Sheet, Covered With Aluminum Foil.

    7
    Done

    When You Are Done, Add 2 Nuts on the Top of Each Egg, Pressing in Slightly, So They Don't Fall Out.

    8
    Done

    Place in the Freezer Again For at Least 25 Minutes.

    9
    Done

    Melt the Chocolate in a a Double Boiler.

    10
    Done

    Dip the Bottom of the Egg Into the Chocolate, Then Place It on a Small Flat Dish.

    11
    Done

    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.

    12
    Done

    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.

    13
    Done

    When Done Making Eggs, Put in the Freezer For a Few Minutes to Harden.

    14
    Done

    Place Each Egg in Pastel Paper Cupcake Cups.

    15
    Done

    Store in the Refrigerator, Covered With Aluminum Foil.

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    Jackson Rivera

    Taco extraordinaire creating unique and flavorful fillings for his dishes.

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