Coconut Cream Almond Joy Easter Eggs
SERVES 28 -30
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
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.
If you enjoyed this article, please consider sharing it!
