Coconut Eggs
2 cups flaked unsweetened coconut
1 3/4 cups confectioners' sugar
2 Tbsp. butter, softened
1/3 cup condensed milk
2 cups flaked unsweetened coconut
1 3/4 cups confectioners' sugar
2 Tbsp. butter, softened
1/3 cup condensed milk
1. In a large bowl, combine milk and softened butter, add confectioners' sugar and then the coconut, until all ingredients are combined well.
2. Line a cookie tray with parchment paper. Shape coconut mixture into egg shapes and place on parchment lined tray.
3. Loosely cover with plastic wrap and chill for at least two hours.
2. Line a cookie tray with parchment paper. Shape coconut mixture into egg shapes and place on parchment lined tray.
3. Loosely cover with plastic wrap and chill for at least two hours.
Cookie Dough Eggs
1/4 cup butter, softened
1/3 cup packed light brown sugar
1 cup all-purpose flour
7 oz. condensed milk or half 14 oz. can
1/2 tsp. vanilla extract
1/4 cup miniature semisweet chocolate chips
1/4 cup butter, softened
1/3 cup packed light brown sugar
1 cup all-purpose flour
7 oz. condensed milk or half 14 oz. can
1/2 tsp. vanilla extract
1/4 cup miniature semisweet chocolate chips
1. In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla.
2. Stir in the chocolate chips. Form into eggs and place on wax or parchment lined cookie tray.
3. Loosely cover and refrigerate for at least two hours.
Peanut Butter Eggs
1/2 smooth peanut butter
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
2. Stir in the chocolate chips. Form into eggs and place on wax or parchment lined cookie tray.
3. Loosely cover and refrigerate for at least two hours.
Peanut Butter Eggs
1/2 smooth peanut butter
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1. In a mixing bowl, beat peanut butter and butter until smooth. Beat in confectioners sugar until well combined.
2. Shape into eggs and place on parchment lined cookie tray. Cover loosely and place in refrigerator for at least two hours.
2. Shape into eggs and place on parchment lined cookie tray. Cover loosely and place in refrigerator for at least two hours.
Coating the eggs: 1 lb. 2 oz of semisweet chocolate melted over a double boiler. I melt 8 oz. at a time. I worked with one tray of eggs at a time. I started with the coconut eggs -- skewer the back end of the egg with a wooden skewer, and using a tablespoon, pour chocolate over, dip bottom of egg in a spoonful of chocolate, ease gently off the wooden skewer and back onto the parchment lined tray. Do not dip the egg into the chocolate -- this will melt the egg. When all the eggs have been coated, place in freezer while working on the other trays.
Coat the cookie dough eggs next. Place the cookie dough eggs in the freezer, and transfer the coconut eggs to the fridge. Follow the same rotation for the peanut butter eggs.
Once all the chocolate coating on the eggs has hardened, transfer eggs to a covered container or tin and store in the fridge. You can decorate the eggs the next day.
Coat the cookie dough eggs next. Place the cookie dough eggs in the freezer, and transfer the coconut eggs to the fridge. Follow the same rotation for the peanut butter eggs.
Once all the chocolate coating on the eggs has hardened, transfer eggs to a covered container or tin and store in the fridge. You can decorate the eggs the next day.
