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1/4 pound butter, softened. 2 teaspoons vanilla. coconut milk. melted confectioners' chocolate*. Combine all ingredients except chocolate. Add just enough coconut milk to make a soft dough; shape into small eggs and place on cookie sheets or plates that have been covered with waxed paper. Let dry overnight. Coat with melted chocolate.
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Set one piece of dough aside. Mix peanut butter into one, coconut into another, and cocoa powder into the last piece. Roll each type of dough into egg shapes; place on prepared cookie sheet. Refrigerate until hard, at least an hour. Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth.
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STEP THREE: Stir or beat in the coconut flakes. STEP FOUR: Cover the mixing bowl with plastic wrap and refrigerate for 30 minutes. STEP FIVE: Line a baking sheet with parchment paper. STEP SIX: Use a cookie scoop or a tablespoon to scoop the coconut filling into balls.
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Once chocolate has melted, dip the peanut butter eggs, covering completely. Lift the Easter eggs out of the chocolate using a fork, letting the excess chocolate drip back into the bowl. Cool on a baking sheet lined with parchment or wax paper. Allow to harden completely before transferring to an airtight container.
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Directions. 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.
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Place the coconut, butter, marshmallow cream, cream of coconut, and powdered sugar in a large mixing bowl. Beat until completely mixed together. Refrigerate for 30 minutes. Roll the mixture into 12 even balls. Press each ball flat using the palm of your hand and shape into an egg shape. Refrigerate for another 30 minutes.
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Cut rectangle into 36 (1-inch) pieces. With clean hands, roll each piece into a ball; flatten each slightly to create an oval egg shape. Freeze until ready to use. Place half of the bittersweet chocolate in a heatproof bowl; set bowl over a saucepan of gently simmering water. Remove bowl from heat once chocolate is melted, and stir in remaining.
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How to make Coconut Cream Eggs. STEP 1: In the bowl of a stand mixer with the paddle attachment, cream the butter on medium speed for about two minutes until fluffy and lighter in color. STEP 2: Add the sweetened condensed milk, vanilla extract and coconut extract and mix to combine, then scrape down the sides.
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Instructions. Line 2 large baking sheets with parchment paper; set aside. In a large bowl mix together the butter, 4 tablespoons of coconut oil, and cream cheese until well combined. Add the confectioners sugar, 1 cup at a time, then add the salt, vanilla, and coconut oil - mix well. You can use your hands here!
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Line a platter or tray with parchment paper and set aside. Gently melt the coconut oil in a small sauté pan on very low heat. Add the maple syrup and vanilla.Stir to combine. Put shredded coconut, coconut oil, 1/4 cup maple syrup and vanilla into a food processor.Process until it forms a thick and sticky paste.
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Pour a half teaspoon of melted milk chocolate on top of the coconut filling. Spread to cover the filling and join with the chocolate on the sides of the egg. Refrigerate for 10 minutes. Remove.
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Line a large baking sheet with parchment paper and set aside. In a large bowl, mix together tahini, almond butter, maple syrup, coconut flour and sea salt. Scoop out 1.5-2 TBSP of the mixture and roll into a ball. Flatten the ball between the palm of your hands and shape into an egg, approximately 3/4 inch thick.
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Using a double boiler, fill the bottom boiler with about 1″-1.5″ water, then in the top sauce pan, melt the wax over low-heat uncovered until melted. Then add in the bag of semi-sweet chocolate chips stirring until completely melted. Use a spatula to flatten out any bumps of stubborn pieces of chocolate.
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Instructions. Make the eggs: Add the coconut to a blender and pulse 2-3 times and transfer it to a large bowl. Add one cup of the sugar, the butter and vanilla and mix to combine. Add the milk and the rest of the sugar alternately and mix until well combined.
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Turn coconut mixture out onto a sheet of parchment paper. Shape into a 1-inch-thick 7- x 6-inch rectangle. Refrigerate until firm, about 2 hours. Cut rectangle into 36 pieces. With clean hands, roll each piece into a ball; flatten each slightly to create an oval-egg shape. Freeze until ready to use.
Coconut Cream Easter Eggs Recipe
THIRD STEP: Stir or beat in flaked coconut. FOURTH STEP: Cover the bowl with plastic wrap and refrigerate for 30 minutes. FIFTH STEP: Line a baking sheet with parchment paper. SIXTH STEP: Use a cookie scoop or tablespoon to scoop balls of the cream cheese/coconut mixture.
