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Coconut Cream Eggs


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By leo
Member since 2006

Serves 4 - 8 | Prep Time 20 | Cook Time 20

Ingredients

8 ounces cream cheese, softened
1 tablespoon butter, softened
4 cups powdered sugar
1 cup coconut flakes
2 cups semi-sweet chocolate chips
1 tablespoon shortening


In a mixing bowl, beat the cream cheese and butter until smooth.


Now add the sugar and coconut, and mix in well.


Refrigerate for 1 1/2 hours or until easy to handle.


Using hands dusted with powdered sugar, mould rounded tablespoonfuls of coconut mixture into egg shapes.


Place on waxed paper lined baking sheet.


Freeze for 2 hours or until slightly firm.


Melt chocolate chips and shortening.


Remove eggs from the freezer a few at a time.


Dip into chocolate mixture until completely coated.


Return to waxed paper.


Refrigerate until hardened.


Store in the refrigerator.


Pairs Well With


Notes

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