Coconut Cream Eggs or Bonbons |
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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 4 |
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Coconut cream eggs are one of my favorite Easter treats. The other two are Cadbury Cream eggs and marshmallow Peeps. I was thrilled to death to find this rich and creamy recipe for coconut eggs so I could make them year-round. The coconut centers can also be dyed to match the holiday. Ingredients:
6 tablespoons butter, melted |
1/3 cup light corn syrup |
2 teaspoons vanilla extract |
1/2 teaspoon salt |
3 1/2 cups confectioners' sugar |
3 1/4 cups sweetened flaked coconut |
additional confectioners' sugar |
chocolate-flavored candy coating |
Directions:
1. In large bowl, stir together butter, corn syrup, vanilla extract and salt.
2. Gradually add confectioners' sugar and coconut, beating until blended.
3. Sprinkle about 1 tablespoon additional confectioners' sugar on flat surface.
4. Spoon coconut mixture onto prepared surface; knead about 5 minutes.
5. Using 1 1/2 teaspoons mixture for each candy, shape into egg shape and place on wax paper-covered tray.
6. Refrigerate 1 to 2 hours before dipping into chocolate coating.
7. Place coated eggs on wax paper-covered tray.
8. Store in cool, dry place.
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