How to Make Chocolate Covered Coconut Cream Easter Eggs

Making memories is part of what the holidays is all about. For Christmas we spend an entire month doing crafts and making goodies. Easter doesn't seem to have the same attention. We might take our children to an Easter egg hunt or color eggs with them or take them to a church sunrise service. Here is an activity to share with your children. My seven year old daughter loved helping with this activity.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 pounds powdered sugar (have second pound handy in case you need more)
• 1 tablespoon butter
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 cup shredded coconut (we use unsweetened but sweetened is okay too.
• 1 bag of semi-sweet chocolate chips
• waxed paper
• microwave oven
• one 2 1/2 quart mixing bowl.
• Two small bowls the size of cereal bowls.
• electric hand mixer

1. Put all of your powdered sugar into a mixing bowl and remove about a cup and put into a smaller bowl. Put the smaller bowl aside for now. Into the mixing bowl add the butter, milk and vanilla. Using a hand mixer, blend mixture until smooth, blend in coconut. This should make a dough consistency about the consistency of play dough but it will be a little sticky. Add more sugar if you need it to make the right consistency.

2. Now drop teaspoons of the dough into the small bowl of powdered sugar and shape the dough into egg shapes. The eggs are about the size of walnuts and you will have about one dozen eggs. Set out egg shapes onto waxed paper. Allow the eggs to shape for about 1 hour.

3. Lay out another sheet of waxed paper.

4. Into another small bowl put 1/2 of the bag of semi-sweet chocolate chips. Microwave for about 30 seconds and look at the chocolate chips, If melted enough, stir and put back into the microwave for another 30 seconds and continue this process until chocolate chips are melted into liquid. Be careful not to over do it though because the microwaving will dry out the chocolate.

5. Now comes the fun and the messiest part. Dip you white creamy coconut eggs into the chocolate and put your chocolate covered eggs onto the wax paper to cool. Cool for about one hour or until chocolate hardens. If you're good at decorating cakes, you could use the same tools for decorating the eggs to make them even more festive.

6. Makes 12 chocolate covered coconut eggs.

Tips & Warnings

• Batches can be doubled.
• Can use double boiler to melt the chocolate instead of the microwave.
• Can use flavorings other than vanilla. Almond extract is one example.
• Can use food grade paraffin to extend chocolate and make it easier to use but it creates a waxy taste that my family doesn't like.
• Remember when working with the chocolate it is hot. Handle with care.
• Beware of young children around electric mixers.
• Use gloves when working the food with your hands.

[cygnetbrown]

on 4/13/2009 Butter cream would be easy to do. Just don't add the coconut and use more powdered sugar.

[tachic]

on 4/12/2009 Cocony Covered easter eggs sound good- I want to fill mine w/ buttercream!

[ianmoore111]

on 4/11/2009 mmmm delicious 5!