Coconut Easter Eggs
"These are yummy little eggs I make for Easter every year. You can change the flavour of these by changing up the type of extract. ie: orange, rum, mint or banana extract work well in this recipe."
Original is 60 servings
Ingredients
Nutritional
- Serving Size: 1 (21.2 g)
- Calories 81.4
- Total Fat - 1.9 g
- Saturated Fat - 1.1 g
- Cholesterol - 0.1 mg
- Sodium - 29 mg
- Total Carbohydrate - 16.2 g
- Dietary Fiber - 0.5 g
- Sugars - 15.2 g
- Protein - 0.3 g
- Calcium - 3.7 mg
- Iron - 0.2 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Mix potato, coconut, salt and vanilla in a large bowl.
Step 2
Gradually mix in sugar.
Step 3
Cover; refrigerate overnight.
Step 4
Shape into 1/2 teaspoon size eggs.
Step 5
Heat the chocolate and oil until chocolate melts.
Step 6
Dip eggs into chocolate oil mixture.
Step 7
Set aside on wax paper in refrigerator to harden.
Tips
No special items needed.