Coconut Easter Eggs

45m
Prep Time
0m
Cook Time
45m
Ready In

Recipe: #6629

September 29, 2012



"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

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.

0 Reviews

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