Side Pannel
Coconut Cream Eggs
Coconut Cream Eggs
- Recipe Submitted by ADMIN on 09/26/2007
Category: Easter, Candy, Holiday
Ingredients List
- 6 tb Butter, melted
- 1/3 c Light corn syrup
- 2 ts Vanilla extract
- 1/2 ts Salt
- 3 1/2 c Powdered sugar (1 lb.)
- 3 1/4 c MOUNDS Sweetened Coconut
- Flakes (10-oz. pkg.)
- Additional powdered sugar
Directions
SIMPLE CHOCOLATE COATING
2 c HERSHEY'S Semi-Sweet
Chocolate Chips OR
HERSHEY'S MINI CHIPS Semi-
Sweet Chocolate (12-oz. pkg)
2 tb Shortening plus
2 ts Shortening (do not use
-butter, margarine or oil)
1. In large bowl, stir together butter, corn syrup, vanilla and salt.
Gradually add powdered sugar and coconut, beating until blended.
2. Sprinkle about 1 tb additional powdered sugar on flat surface. Spoon
coconut mixture onto prepared surface; knead about 5 minutes. Using 1-1/2
tss mixture for each candy, shape into egg shape. Place on wax
paper-covered tray.
3. Refrigerate 1 to 2 hours before dipping into SIMPLE CHOCOLATE COATING.
Place coated eggs on wax paper-covered tray. Store in cool, dry place.
About
SIMPLE CHOCOLATE COATING 1. In medium heat-proof bowl, place chocolate
chips and shortening. In separate large heat-proof bowl, put very warm
water (100 F. to 110 F.) to 1-inch depth. Carefully place bowl with
chocolate into bowl with water; water should come halfway up side of
chocolate bowl.
2. With dry rubber scraper, stir chocolate and shortening CONSTANTLY, until
chocolate and shortening are melted and mixture is smooth. Do NOT get water
in bowl with chocolate.* If water cools, replace it with very warm water as
directed above. Remove chocolate bowl from inside water bowl.
3. With fork, one at a time, dip chilled centers into chocolate mixture;
gently tap fork on edge of bowl to remove excess chocolate.** Invert coated
center on prepared tray; swirl small amount of melted chocolate on top to
cover fork marks; let stand until firm. Store candies loosely covered in
cool, dry place. Coating for 3 to 4 dozen centers.
* If water or moisture gets into chocolate, it can seize and tighten. As an
emergency measure, ONLY, stir in additional shortening, 1/2 tsful at a
time, just until chocolate is fluid again.
** If chocolate mixture cools below 84 F, return bowl with chocolate into
bowl with warm water. Chocolate is best for coating between 84 F. and 88 F.
2 c HERSHEY'S Semi-Sweet
Chocolate Chips OR
HERSHEY'S MINI CHIPS Semi-
Sweet Chocolate (12-oz. pkg)
2 tb Shortening plus
2 ts Shortening (do not use
-butter, margarine or oil)
1. In large bowl, stir together butter, corn syrup, vanilla and salt.
Gradually add powdered sugar and coconut, beating until blended.
2. Sprinkle about 1 tb additional powdered sugar on flat surface. Spoon
coconut mixture onto prepared surface; knead about 5 minutes. Using 1-1/2
tss mixture for each candy, shape into egg shape. Place on wax
paper-covered tray.
3. Refrigerate 1 to 2 hours before dipping into SIMPLE CHOCOLATE COATING.
Place coated eggs on wax paper-covered tray. Store in cool, dry place.
About
SIMPLE CHOCOLATE COATING 1. In medium heat-proof bowl, place chocolate
chips and shortening. In separate large heat-proof bowl, put very warm
water (100 F. to 110 F.) to 1-inch depth. Carefully place bowl with
chocolate into bowl with water; water should come halfway up side of
chocolate bowl.
2. With dry rubber scraper, stir chocolate and shortening CONSTANTLY, until
chocolate and shortening are melted and mixture is smooth. Do NOT get water
in bowl with chocolate.* If water cools, replace it with very warm water as
directed above. Remove chocolate bowl from inside water bowl.
3. With fork, one at a time, dip chilled centers into chocolate mixture;
gently tap fork on edge of bowl to remove excess chocolate.** Invert coated
center on prepared tray; swirl small amount of melted chocolate on top to
cover fork marks; let stand until firm. Store candies loosely covered in
cool, dry place. Coating for 3 to 4 dozen centers.
* If water or moisture gets into chocolate, it can seize and tighten. As an
emergency measure, ONLY, stir in additional shortening, 1/2 tsful at a
time, just until chocolate is fluid again.
** If chocolate mixture cools below 84 F, return bowl with chocolate into
bowl with warm water. Chocolate is best for coating between 84 F. and 88 F.
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