Spring is here!
And so are chocolate covered coconut cream eggs . . .
This recipe is from my sister, Anna. She made them for Easter last year. We made them this year . . . and they might just spring back into our kitchen next year too 🙂
Coconut Cream Eggs
6 TBSP butter, melted
1/3 c. light corn syrup
2 tsp. vanilla extract
1/2 tsp. salt
3 1/2 c. powdered sugar
3 1/4 c. coconut flakes
In a large bowl, stir together butter, corn syrup, vanilla and salt.
Gradually add powdered sugar and coconut, beating until blended.
Sprinkle sugar on flat surface. Knead about 5 minutes.
Using 1 1/2 tsp. mixture for each candy, shape into egg.
Place on wax paper covered tray.
Refrigerate 1-2 hours before dipping into chocolate coating.
Loosely cover and store in a cool, dry place.
Makes 40 eggs.
-Recipe from Anna