Coconut Cream Eggs

Name: Coconut Cream Eggs
Prep time: 25 min
Yield: 16
Cuisine: American,
Ingredients: 2 1/2 cups confectioners’ sugar; 1/2 cup (1 stick) butter melted; 2 tbsps sweetened condensed milk; 1 tbsp McCormick® Coconut Extract; 12 oz milk, semi-sweet or dark baking chocolate chopped

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 16 (2 cream eggs) Servings

2 1/2 cups confectioners’ sugar
1/2 cup (1 stick) butter, melted
2 tablespoons sweetened condensed milk
1 tablespoon McCormick® Coconut Extract With Other Natural Flavors
12 ounces milk, semi-sweet or dark baking chocolate, chopped

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 Melt chocolate in medium microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute.
3 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.