I got this delightful a old fashioned recipe from my mother-in-law. She produced many variations from this basic recipe, combining different flavored extracts with specific coloring. —Theresa Stewart Melfort, Saskatchewan
- 1/2 cup butter, softened
- 1/2 cup cold mashed potatoes (prepared without added milk and butter)
- 2 pounds confectioners' sugar
- 1-1/2 cups flaked coconut
- 1 teaspoon vanilla extract
- 1 pound dark chocolate candy coating, coarsely chopped
- Colored sprinkles
- In a bowl, cream butter. Beat in mashed potatoes. Gradually add the confectioners' sugar, beating until smooth. Add coconut and vanilla; mix well. Shape into 1-in. ovals; place on baking sheets. Refrigerate for 4-6 hours.
- In a microwave, melt candy coating. Dip ovals in coating; allow excess to drip off. Decorate with sprinkles. Place on waxed paper; let stand until set. Store in an airtight container in the refrigerator. Yield: 9 dozen.
Originally published as Candy Easter Eggs in Reminisce March/April 2005, p49
Reviews for Candy Easter Eggs
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Apr. 7, 2008
"Easy to make and very good."