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Coconut Cream Eggs
dessert

Coconut Cream Eggs

(Not rated yet )

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.

  • 25m

    prep time

  • 253

    Calories

  • 5

    Ingredients

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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
  • 12 ounces milk, semi-sweet or dark baking chocolate, chopped

Instructions

  • 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.

Nutrition information (per Serving)

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