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Coconut Easter Eggs

1/2 cup ongezouten boter

1 theelepel. Vanille-extract

1 theelepel. zout

2/3 cup gecondenseerde melk (Eagle Brand)

6 cups poedersuiker

cup kokosschaafsel

Chocolade om te dippen



Chocolate coating:

8 ounces banket-chocolade

1/3 slab (plak) parafinnewas in stukjes gebroken
  • Omschrijving recept: Snoepjes; Amerikaans
  • Bron: Jan

Bereiding

Cream butter, vanilla and salt. Blend in the milk until smooth, add sugar and mix well.

Add the coconut and blend well.

Shape into egg shapes and place on waxed paper covered cookie sheets. Chill overnight.

Dip eggs into chocolate coating. Store in refrigerator.



Chocolate Coating:

Melt the ingredients in the top of a double boiler, COOL SLIGHTLY, dip the eggs, place them on waxed paper to harden.

Notities

Here are a few of our favorites for Easter: When dipping eggs into the chocolate, it is easier to use a fork, just dip and allow the excess to drip off before placing on waxed paper to harden. Paraffin wax adds shine to the chocolate and can be melted with the chocolate or not.