You’re going to love, love, love these easy-to-make Coconut Cream Eggs. Substitute different extracts (think lemon or orange) and dip in milk, semi-sweet or dark chocolate coatings to customize your Easter candy creation.
Beat sugar, butter, condensed milk and extract in large bowl with electric mixer on medium speed until well blended and smooth. Shape mixture into 1-inch balls then gently roll to form an egg shape. Place on wax paper-lined tray. Refrigerate 1 hour.
Melt chocolate in medium microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute.
Using a fork, dip 1 egg at a time into the melted chocolate. Tap back of fork 2 to 3 times against edge of dish to allow excess chocolate to drip off. Place egg on wax paper-lined tray. Repeat with remaining eggs.
Lemon Cream Eggs: Prepare as directed using 1 teaspoon McCormick® Pure Lemon Extract in place of the coconut extract.
Orange Cream Eggs: Prepare as directed using 1 teaspoon McCormick® Pure Orange Extract in place of the coconut extract.