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Coconut Easter Egg Recipe
Coconut Easter Egg Recipe. Beat until completely mixed together. Add coconut and use a mixing spoon to make sure it is well incorporated.

Refrigerate for about 1 hour. Coat with chocolate chips melted with oleo. Butter, baking powder, milk chocolate chips, white sugar, milk chocolate chips and 13 more.
Decorate With Coconut, Jelly Beans, Etc.
In a food processor, add melted coconut oil, desiccated coconut, erythritol, and cream cheese (or canned coconut cream, shake can before measuring!). Use a microwave or a double boiler to melt chocolate chips until smooth and creamy. Beat until completely mixed together.
You May Have To Process For 20 Seconds, Stop, Scrape Down The Bowl And Repeat Until It Comes Together.
In a medium sized bowl, combine softened butter and barely warm mashed potatoes (it is okay if they are cooled to room temperature, but you don't want them cold. Next, use two forks to dip the frozen coconut egg into the chocolate mixture. Line a baking sheet with parchment paper and set aside.
Instructions Cream The Butter On Medium Speed For Two Minutes Until Light And Fluffy.
Cool down on the baking sheet covered with parchment paper. Refrigerate for another 30 minutes. Shape the coconut mixture into 12 flat egg shapes, then lay them out on parchment paper.
Add The Sweetened Condensed Milk And Both Extracts, Then Mix On Low For One Minute.
Roll the mixture into 12 even balls. Line a baking sheet with parchment paper. In a medium bowl, using a hand mixer beat cream cheese and butter until blended.
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.
Donnag on april 15, 2011. Scrape down the sides and mix again. Shape into eggs about half the size of a chicken egg.
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