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Simple coconut eggs made with out cream cheese. These chocolate coated eggs have a candy coconut filling and make a scrumptious home made deal with for Easter!
Desk of Contents
Soar to Recipe
Not like so many different sweet recipes, this coconut eggs recipe requires zero cooking. It’s only a matter of blending, shaping, and dipping. It’s a terrific challenge for involving the youngsters!
In case you’re in search of a particular deal with for the Easter season, whether or not it’s for your loved ones or to present as home made items, this coconut cream eggs recipe is for you. In case you want extra Easter basket concepts, attempt these chocolate coated strawberries, home made toffee, or coconut macaroons.
What are Coconut Eggs?
The traditional mixture of chocolate and coconut come collectively in a pleasant spring deal with. A creamy and candy coconut filling is made with sweetened condensed milk, powdered sugar and coconut flakes that will get dipped in chocolate. This home made sweet is such significantly better than the store-bought model!
Solely 7 Elements Wanted
- Powdered sugar: Acts as a sweetener and binder in these traditional sweet eggs.
- Coconut: Sweetened coconut flakes will be discovered within the baking aisle. In case you like a much less candy sweet, unsweetened coconut flakes will be substituted.
- Sweetened Condensed Milk: Used to bind the components collectively and add a creaminess to the filling.
- Extracts: Vanilla extract balances the flavors, whereas coconut extract amps up the coconut taste on this home made sweet.
- Chocolate: Darkish chocolate and milk chocolate are each wonderful selections. Use a chocolate baking bar as a substitute of chocolate chips for the most effective outcomes. White chocolate would even be scrumptious, however will make the coconut eggs a bit sweeter.
- Coconut oil: Melted with the chocolate to present the chocolate a pleasant sheen. Vegetable shortening will be substituted.
Ideas & Tips
Use further powdered sugar to help within the rolling of the sweet filling. In case you discover the combination sticking to your cookie cutter, you’ll be able to coat it in sugar as properly.
Put together for the sweet dipping. I like having a parchment– lined baking sheet able to go when I’m dipping my coconut eggs into the chocolate.
Toppings close by. If you want so as to add toasted coconut, sprinkles, chopped nuts or flaky sea salt to the tops of the completed candies, do it instantly after overlaying in chocolate so they may stick. If utilizing further melted chocolate to drizzle over the tops of the eggs, you are able to do that after the chocolate has set.
- Egg-shaped cookie cutter; mine is 2 1/2 inches tall.
- Bench knife; that is useful for holding the coconut filling from sticking to your rolling floor.
- Parchment paper or wax paper; retains the sweet from sticking to the sheet pan.
FAQ
A fork works nice, however if in case you have sweet making instruments, that works too!
No, you should use a spherical cookie cutter or hearts can be cute for Valentine’s Day! Any not overly detailed cookie cutter ought to work and they are often made as small or giant as you want. You too can form the coconut cream filling into shapes along with your fingers.
Coconut eggs ought to be saved in an hermetic container in both the fridge or freezer. They’ll final within the fridge as much as one week and as much as two months within the freezer.
Extra Home made Sweet Recipes
Chocolate Coated Coconut Eggs
Simple coconut cream eggs! These chocolate coated eggs have a candy coconut filling and make a scrumptious deal with home made deal with for Easter!
To make the coconut cream filling:
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Line a baking sheet pan with parchment paper or wax paper and put aside. This might want to slot in your freezer, so be happy to make use of a plate or two, if wanted.
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Within the bowl of a stand mixer fitted with a paddle attachment or with a hand mixer, mix the coconut, condensed milk, vanilla and coconut extracts. Combine on low pace till mixed.
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Subsequent add the powdered sugar 1 cup at a time on low pace. Combine till mixed.
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Place the coconut combination onto a evenly powdered sugar dusted counter, mud with extra powdered sugar and roll to about ½ inch thick. (in case you don’t have a cutter, you’ll be able to skip this step and take a spoonful of the coconut filling and roll it into an egg-like form along with your fingers. You might have to evenly mud your fingers with powdered sugar in order that they don’t keep on with the coconut combination).
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Utilizing an egg cookie cutter minimize the eggs out and place onto the ready sheet pan/plates. A bench knife is useful for eradicating the coconut eggs out of your rolling floor.
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Place your eggs into the freezer for about half-hour.
To make the chocolate coating:
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When half-hour is up, soften the chocolate and coconut oil collectively by inserting it in a big glass bowl over a pot of simmering water, ensuring the water by no means touches the underside of the bowl. Warmth till the chocolate is melted and clean. One other various is to soften the 2 collectively within the microwave utilizing a heat-proof, microwaveable bowl.
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Take away the eggs from the freezer and dealing rapidly dip one after the other within the melted chocolate, utilizing forks or sweet dipping instruments. Gently faucet off any extra chocolate and place the eggs again onto the parchment or wax paper lined tray. Repeat till all of the eggs are dipped. With any leftover chocolate you’ve, you’ll be able to drizzle some over the tops of every coconut egg. If you want to brighten the tops of the completed candies with sprinkles, chopped nuts or toasted coconut, do it instantly after overlaying in chocolate so they may stick. If utilizing further melted chocolate to drizzle over the tops of the candies, you are able to do that after the chocolate has firmed up.
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Then place within the freezer or fridge to harden. As soon as chilled, trim off any extra, if desired.
- *The yield will depend upon the dimensions of your eggs. I used a 2 ½ inch tall egg formed cookie cutter and acquired 18 coconut eggs.
- Retailer within the fridge for every week or within the freezer for as much as 2 months.
Serving: 18g, Energy: 269kcal, Carbohydrates: 44g, Protein: 2g, Fats: 11g, Saturated Fats: 8g, Polyunsaturated Fats: 0.3g, Monounsaturated Fats: 3g, Ldl cholesterol: 4mg, Sodium: 53mg, Potassium: 145mg, Fiber: 2g, Sugar: 41g, Vitamin A: 34IU, Vitamin C: 0.3mg, Calcium: 42mg, Iron: 1mg
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