Monday, April 7, 2014

Chocolate Buttercream & Coconut Easter Eggs

Making Easter Chocolate eggs is such an endearing tradition especially when done together with children or grandchildren.

I love how the kids hop onto the counter or pull up a chair to stand on so they are closer to stir or dump ingredients as they anticipate the finished yummy treats. Even teens, though they might not admit it, enjoy the interaction. And, who doesn't love being around chocolate.

These sweet confections taste just as good as the ones you purchase and it is a no-bake cooking project. Make the eggs any size you like.  Add almonds, if desired. And if you want to make them really special, pipe on names.

Chocolate Buttercream & Coconut Candy Eggs

PRINT RECIPE

1 stick butter, softened
8 ounces cream cheese, softened
2 lbs confectioners' sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
14 ounces flaked coconut (more if desired, like I did)

1 pkg semi-sweet chocolate chips (more if you coat each egg thicker)
OR
1 pkg light or dark melting candy disks

almonds (optional)
additional melting disks in various colors for decorating, if desired
Sprinkles, Jimmies for decorating, if desired

DIRECTIONS:

In mixer, combine softened butter and cream cheese.

Gradually add the confectioners' sugar, salt, and vanilla; mixing well.

Stir in the coconut, and mix until well blended.

Chill in freezer for about 30 minutes.

Remove from freezer; form into egg shapes. (I used a small ice-cream scoop and then rolled and shaped)

Place on cookie sheet, covered with a silicone pad or waxed paper.

If desired, top with two almonds, pressing slightly, to secure.

Refrigerate or freeze for an hour or so (I refrigerated overnight, covered with plastic wrap).

COATING
Melt the chocolate in glass bowl in microwave following package instructions.

Using two forks, roll egg in chocolate to coat, tapping the fork on the side of the bowl to allow excess to drip off.

Slide chocolate covered egg off of fork onto silicone covered baking sheet.

When all eggs are coated, chill in refrigerator until chocolate is hardened.

To store, place eggs into a container with a lid, separating layers with waxed paper.  Cover tightly and keep in fridge until ready to serve.

NOTES:
  • Using the small ice-cream scoop, I got 50 eggs.  You can make them bigger, if desired.
  • I coated half the eggs with melted chocolate chips and the other half with the melted candy disks.  We found little difference in taste and I thought the disks were easier to work with when coating each egg. If using chocolate chips, you might want to add a teaspoon of crisco when melting to help with coating.
  • If decorating with sprinkles or Jimmies, sprinkle them on right after dipping when the chocolate is still soft.
  • I love coconut, but, if you prefer, you can omit it from the recipe.
There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.

19 comments:

Cranberry Morning said...

Oh my goodness. So glad those aren't sitting in front of me right now. They look amazing!!

Debby Ray said...

Oh YUM! Sometimes I feel like a nut and sometimes I don't...lol! These look amazing....chocolate & coconut...my favorite combo! Thanks for sharing the recipe!

podso said...

Wow these are beautiful and look delicious.

kitty said...

Ooh Lorraine, I love the sound of this recipe since it has cream cheese in it. I usually make the peanut butter filled eggs, but this would be a fun switch. Thanks for sharing this delectable recipe!! I can't wait to try it.

Barbara F. said...

These sound delicious! xo

bj said...

Wow !!!!!

Lea said...

Oh, my, these do look delish but not sure I have the patience for it. :o))

Your entries are always so, so lovely!

Debbie Huffaker said...

WOW....you are certainly one talented lady!! Those look too good to eat....but I know I could!!! ;-) HOPE your day is blessed!!!

Carol OurSearsKitHome said...

Beautiful.
I made them one year....mine weren't so pretty, but they sure tasted good!

Ann said...

these sound really good. I love coconut but my husband doesn't so I think I would probably make some with and some without the coconut.
I'm pinning this so I don't forget about it

Melissa @ My Recent Favorite Books said...

These look (( so )) good! =)
Have a wonderful week!

Lynn@Happier Than a Pig in Mud said...

I'd like to order six please:@) They look so cute in the egg cups, perfect for place settings!

Just a little something from Judy said...

I am not one bit surprised that you can make such amazing looking chocolate candy, and the chocolates look like they should be featured in a magazine page. I am sure there are lots of bloggers wishing they lived nearby to you:)

Sue said...

Looks both delicious and beautiful, thanks for sharing.
Blessings,
Sue

Susan said...

LDH? You amaze me with your talents and creativity. I mean, you are truly talented. Susan

Maggie Ann said...

Those look wonderful! Wonder what could be substituted for the cream cheese.

Cheryl said...

Your eggs are beautiful!! I have made similar eggs for years, but mine have never looked like yours!

(We also make peanut butter eggs, but coconut are my favorite.)

NanaDiana said...

Okay- I am in bed at my daughter's house and drooling and thinking maybe I need to go downstairs for a treat. lol These look SOOO good- xo Diana

lindsey said...

Oh goodness me, these look wonderful! You are clever :)

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