How to Make Coconut Easter Eggs

Coconut Easter eggs are quite simple to make, and they taste just like the store bought version when your finished!



Coconut Easter Eggs

You'll be amazed at how many eggs you can make from this recipe. I can't put an exact number on how many it will yield because it depends on how big you make each egg. I made just over two dozen by making them the size that you see in the photo below.

Remember that coconut eggs may not be perfect when you're done. They sometimes look a bit lumpy from the coconut, but that is okay! They still taste amazing...


INGREDIENTS:

  • 3 1/2 cups powdered confectioners 10X sugar
  • 1 1/2 cups flaked coconut
  • 1 stick margarine, softened
  • 1 can evaporated milk (one can is more than enough)
  • Almond bark or other dipping chocolate

DIRECTIONS:

1. Add the confectioners sugar and butter in a large mixing bowl. Mix them together by rubbing it between the palm of your hands util they are all rubbed together.

2. Add coconut and mix well. This mixture is too thick to use a mixer on...you'll have to do it by kneading it with your hands.

3. Add evaporated milk (you won't need much) a little at a time until candy forms a soft ball. If it gets too wet, add a little more sugar.

Coconut Easter Eggs

4. Worky candy until smooth and creamy by kneading it like bread dough.

5. Form into small or large eggs...remember that they'll be slighly larger after dipped in chocolate. Place on wax paper lined cookie sheet, and refrigerate for about an hour.

Recipe for Coconut Eggs

6. Melt chocolate in the microwave 15-30 seconds at a time. You don't want to overheat it, or it will get lumpy (and there's no way to correct it). Stir until smooth.

7. Dip eggs into the chocolate mixture using a toothpick. Place on a piece of waxed paper to harden. Store them in the refrigerator.

Chocolate Coconut Easter Eggs

Chocolate Easter Eggs





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