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Coconut Cream Eggs Recipe

Coconut Cream Eggs Recipe

"The filling of these homemade chocolate Easter eggs is wonderful creamy and not too sweet," notes Janet Galasso of Lehighton, Pennsylvania.
TOTAL TIME: Prep: 20 min. + freezing YIELD:36 servings

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

  • 1. 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.
  • 2. 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.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.