Coconut Cream Eggs Recipe

Coconut Cream Eggs Recipe photo by Taste of Home

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"The filling of these homemade chocolate Easter eggs is wonderful creamy and not too sweet," notes Janet Galasso of Lehighton, Pennsylvania.

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Coconut Cream Eggs Recipe

Prep: 20 min. + freezing

Yield: 36 Servings

20 20

Ingredients

1 package (8 ounces) cream cheese, softened
1 tablespoon butter, softened
4 cups confectioners' sugar
1 cup flaked coconut
2 cups (12 ounces) semisweet chocolate chips
1 tablespoon shortening

Directions

In a bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1-1/2 hours or until easy to handle. Using hands dusted with confectioners' sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a 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. Yield: 3 dozen.

Nutritional Facts 1 serving (1 each) equals 137 calories, 7 g fat (4 g saturated fat), 8 mg cholesterol, 30 mg sodium, 21 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Coconut Cream Eggs in Taste of Home April/May 1999, p67