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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 36 |
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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. 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.
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