Coconut Easter Eggs Easy, Healthy, Paleo Sweetashoney
Preheat the oven to 350 °F. Line a 1/2 sheet pan with parchment paper or a silicone baking mat. Whisk the egg whites until soft peaks form, slowly add the sugar and whip to full peak. Add the salt and vanilla to the egg whites. Fold the coconut into the egg whites, making sure to break up any clumps.
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Cut rectangle into 36 (1-inch) pieces. With clean hands, roll each piece into a ball; flatten each slightly to create an oval egg shape. Freeze until ready to use. Place half of the bittersweet chocolate in a heatproof bowl; set bowl over a saucepan of gently simmering water. Remove bowl from heat once chocolate is melted, and stir in remaining.
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FOURTH STEP: Place the tray into the freezer and chill for one hour. In a microwave safe bowl, melt the milk chocolate chips at 30 second intervals. Stirring after each. Remove the eggs from the freezer. Using a fork, dip each egg into the melted chocolate and set it on a tray to dry.
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Use a rubber spatula or wooden spoon to mix until all of the confectioner's sugar has been incorporated. Next, add the shredded coconut and stir. Cover the bowl and place in the refrigerator for 30 minutes, or up to 48 hours. Line 2 large baking sheets with parchment paper. Remove the bowl from the refrigerator.
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Instructions. Line a half baking sheet with parchment paper, set aside. In a medium bowl, using a hand mixer beat cream cheese and butter until blended. Add powdered sugar and coconut and stir well until incorporated. Refrigerate for about 1 hour or until easy to mold with hands.
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Mix thoroughly. Add coconut and vanilla extracts and mix thoroughly again. Start adding powdered sugar, add 2-3 cups at a time and mix well. Before adding the last 2 cups of powdered sugar mix the shredded coconut in. Add the last of the powdered sugar and mix and knead until everything comes together.
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Pour a half teaspoon of melted milk chocolate on top of the coconut filling. Spread to cover the filling and join with the chocolate on the sides of the egg. Refrigerate for 10 minutes. Remove.
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Blend in the milk until smooth. Add sugar, mix well. Add the coconut and blend in. Shape into small egg form and place on waxed paper covered cookie sheets. Chill overnight. Dip in chocolate coating. Store in refrigerator. Can also decorate as desired with white chocolate or frosting. Chocolate Coating: Melt together in the top of a double boiler.
Coconut Easter Eggs Recipe Recipe Coconut easter eggs, Coconut
Directions. In a bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1-1/2 hours or until easy to handle. Using hands dusted with confectioners' sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet. Freeze for 2 hours or until slightly firm.
Homemade Coconut Cream Eggs
Instructions. Make the eggs: Add the coconut to a blender and pulse 2-3 times and transfer it to a large bowl. Add one cup of the sugar, the butter and vanilla and mix to combine. Add the milk and the rest of the sugar alternately and mix until well combined.
Coconut Cream Easter Eggs Recipe
Roll the coconut to about ½ inch thick. Using an egg cookie cutter (mine was about 1 ½ inches in diameter) cut the eggs out and place onto a tray lined with parchment. Whether you made your eggs by using the cookie cutter or by hand, place your eggs into the freezer for about 30 minutes.
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Cream the butter on medium speed for two minutes until light and fluffy. Add the Eagle Brand ® Sweetened Condensed Milk and both extracts, then mix on low speed for one minute. Scrape down the sides and mix again until combined and smooth. With the mixer running on low speed, spoon in one cup of powdered sugar at a time until the mixture.
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Pour heated corn syrup over the coconut. Set aside for approximately 1 hour so the coconut can absorb the corn syrup. Wet hands in cold water. Shape coconut mixture in to medium size "eggs" and set on waxed paper. Let shaped eggs sit overnight so they can dry slightly. Note: When shaping the eggs be sure to keep your hands wet so the.
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Using your hands, form the filling into oval egg shape. Place on parchment paper-lined baking sheet and refrigerate or freeze for 15-20 minutes. Meanwhile, melt the chocolate. Microwave in 30 second intervals, stirring well between each interval. Stir in coconut oil. Using a fork, dip each egg in chocolate.
Coconut Cream Eggs Recipe
How to Make Coconut Cream Easter Eggs. FIRST STEP: In a medium mixing bowl, use a hand beater or standing mixer to mix together cream cheese, butter, and coconut extract until smooth and creamy. SECOND STEP: Beat in 2 cups of the powdered sugar. Beat in the remaining 2 cups of powdered sugar, stirring with a sturdy wooden spoon when the mixture.
Coconut Easter Eggs Easy, Healthy, Paleo Sweetashoney
Instructions. Line 2 large baking sheets with parchment paper; set aside. In a large bowl mix together the butter, 4 tablespoons of coconut oil, and cream cheese until well combined. Add the confectioners sugar, 1 cup at a time, then add the salt, vanilla, and coconut oil - mix well. You can use your hands here!
