COCONUT EASTER EGGS

The attraction of the Easter table are eggs of different colors and patterns. Coconut eggs are easy to prepare, tasty and have a unique flavor that will delight all your guests, but especially the little ones.

INGREDIENTS

– 3 oz soft cream cheese;
– 1/2 teaspoon vanilla extract;
– 23 oz powdered sugar;
– 8 oz coconut;
– a pinch of salt;
– 2.6 oz macadamia nuts or cashews, crushed (optional);
– 1/2 tablespoon coconut milk;
– 16 oz dark or white plain chocolate;
– small colorful candies for decor.

DIRECTIONS

Put in a bowl the cream cheese and vanilla. Mix until it becomes a very smooth and soft paste.

Add 16 oz of sugar and mix slowly until all the sugar will incorporate into composition. Add the remaining sugar and mix until you obtain a homogeneous composition.

Add the coconut, coconut milk, salt and nuts. Mix well to obtain a homogeneous cream. This should be easy to shape. If it is not malleable, add more powdered sugar or cream cheese. The powdered sugar has the role to harden the composition and the cheese, to thin it.

Using a spoon, take some of the composition and shape it by hand, giving it the form of an egg. Put the egg on a tray, on which you previously put aluminum foil. Repeat until you finish the whole composition.

Put the eggs in the fridge to harden.

Meanwhile, melt the chocolate. Put it in a bowl and add it for 1 minute in the microwave. Take it out and then mix with a spoon. If is not melted, leave it for another minute in the microwave. Repeat procedure until the chocolate melts completely and becomes a creamy glaze.

Remove the eggs from the refrigerator and roll them through the melted chocolate. Put them back on the aluminum foil. This will prevent sticking to other surfaces.

While chocolate is still soft, decorate the eggs with colored candies, chocolate chips (white or black) or with coconut flakes. If you use white chocolate you can add food colorings to make the eggs more attractive.

Add eggs in the fridge for 30 minutes to harden the glaze.