Coconut Cream Eggs

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.

Ingredients
Serves: 16
Serving Size: 2 cream eggs
Directions
25 mins Prep time
25 mins Prep time
  • 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.

Cooking tip

Flavor Variations:

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.



Nutrition information

(Amount per serving)

  • 253Calories: 253Cholesterol: 16mg
  • Sodium: 48mgProtein: 2g
  • Total Fat: 13gSaturated Fat: 7g
  • Fiber: 2gCarbohydrate: 32g
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