Coconut Eggs Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
Betty Hoffman, Bloomsburg
Pieces,
1/4 cup: Butter,
2 cup: Sifted confectioners sugar,
1/4 cup: Light cream,
3 cup: Flaked coconut,
COATING
6 each: Semi-sweet chocolate,
2 tsp: Vegetable shortening,
Directions:
In saucepan slowly heat butter until golden. Gradually stir in sugar,
cream and coconut. Drop by teaspoonfuls on wax paper. Cool, then
shape into egg shapes. Refrigerate. Over hot water, not boiling, melt
chocolate with shortening. Stir until smooth. Dip egg-shaped coconut
candy into chocolate. Set on wire rack until candy coating becomes
firm. Cover with wax paper. Makes 2 dozen. From: Lancaster Farming
Shared By: Pat Stockett
Submitted By PAT STOCKETT On 04-07-95
Source from luhu.jp
cream and coconut. Drop by teaspoonfuls on wax paper. Cool, then
shape into egg shapes. Refrigerate. Over hot water, not boiling, melt
chocolate with shortening. Stir until smooth. Dip egg-shaped coconut
candy into chocolate. Set on wire rack until candy coating becomes
firm. Cover with wax paper. Makes 2 dozen. From: Lancaster Farming
Shared By: Pat Stockett
Submitted By PAT STOCKETT On 04-07-95
Source from luhu.jp