Linda's Coconut Cream Almond Joy Easter Eggs Or Balls For All The Holidays
March 10, 2012
Categories: Dairy, Fruit, Coconut, North American, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Baby Shower, Birthday, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Halloween, Mother's Day, New Years, St. Patrick's day, Summer, Thanksgiving, Wedding, Winter, Freezer, Stove Top, Make it from scratch more
"I made these for Easter eggs several years ago with my cooking and recipes group, and they are unbelievably yummy! Try making them with the kids, or for your kids, grandchildren, or families Easter Baskets, or for friends and co-workers. They will love you forever :) You can also roll them into balls, and make Coconut Cream Almond Joy Balls for your Christmas trays or for Halloween and Valentines Day. Just decorate them up accordingly with holiday sprinkles on top. Please try my other recipes too... Linda's Butter Cream Easter Eggs Or Balls For All The Holidays and Linda's Peanut Butter Easter Eggs Or Balls For All The Holidays."
- Serving Size: 1 (196.2 g)
- Calories 756.8
- Total Fat - 24.8 g
- Saturated Fat - 9.3 g
- Cholesterol - 17 mg
- Sodium - 998.3 mg
- Total Carbohydrate - 123.1 g
- Dietary Fiber - 5.6 g
- Sugars - 20.3 g
- Protein - 12.7 g
- Calcium - 49.9 mg
- Iron - 5.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.6 mg
Mix the butter and cream cheese together. (I put mine in the microwave for 30-45 secs. until softened).
Add the confectionary sugar about 1 cup at a time, salt, and vanilla, and mix well. (I use my hands).
Add the coconut, and mix until well blended. (I use my hands).
Place the mixture in the freezer to chill for at least 20 minutes.
Take out of the freezer and form into egg shapes with your hands. (It is helpful to put some confectionary sugar on your hands so the eggs don't stick to them, when rolling out the dough).
Place each egg on a cookie sheet, covered with aluminum foil.
When you are done, add 2 nuts on the top of each egg, pressing in slightly, so they don't fall out.
Place in the freezer again for at least 25 minutes.
Melt the chocolate and shortening in a a double boiler.
Dip the bottom of the egg into the chocolate, then place it on a small flat dish.
Take a large spoon, and spoon some melted chocolate on top, spreading around with a butter knife. Make sure you don't get it on too thick, or you won't have enough for the whole batch.
Let cool on tray, then place each egg or ball in a colored paper cupcake cup.
Store covered with aluminum foil in the refrigerator.
Tips & Variations
No special items needed.