Here you go
My mom used to use chocolate coating for these eggs. My family are real chocaholics. They want the real thing, so I use tempered bittersweet chocolate. After much trial and error, I found the method that I posted above. It is pretty painless and works quite well.
* Exported from MasterCook *
Mom's Coconut Easter Eggs
Serving Size : 30
Amount Measure Ingredient -- Preparation Method
14 ounces coconut -- Baker's moist
1/2 teaspoon vanilla
1 1/2 tablespoons light corn syrup
1 1/2 cups Kool Whip
1 cup confectioners' sugar
1 pound dark chocolate
Chop coconut in food processor for 5 to 10 seconds. This will do away with long strings.
Mix all ingredients except chocolate together with wooden spoon or hands and add confectioners' sugar and Kool Whip until the consistency is firm enough to keep a shape, but still creamy. At this point, the eggs can be shaped, or the mixture can be refrigerated for several hours for easier handling.
When ready to shape the eggs, moisten hands slightly and form into small eggs and place on cookie sheet lined with wax paper. Place in refrigerator for about 24 hours until the eggs are no longer sticky to the touch.
Remove eggs from refrigerator about 30 minutes before you want to dip them. Dip in tempered chocolate and place on waxed paper lined cookie sheets until set. If chocolate is properly tempered, this takes only about 5 to 10 minutes.
When completely set, wrap eggs in wax paper or foil candy wrappers and store in refrigerator or freezer.
Source:
"Busia"
- - - - - - - - - - - - - - - - - - -
NOTES : Old family recipe.
My mom used to use chocolate coating for these eggs. My family are real chocaholics. They want the real thing, so I use tempered bittersweet chocolate. After much trial and error, I found the method that I posted above. It is pretty painless and works quite well.
* Exported from MasterCook *
Mom's Coconut Easter Eggs
Serving Size : 30
Amount Measure Ingredient -- Preparation Method
14 ounces coconut -- Baker's moist
1/2 teaspoon vanilla
1 1/2 tablespoons light corn syrup
1 1/2 cups Kool Whip
1 cup confectioners' sugar
1 pound dark chocolate
Chop coconut in food processor for 5 to 10 seconds. This will do away with long strings.
Mix all ingredients except chocolate together with wooden spoon or hands and add confectioners' sugar and Kool Whip until the consistency is firm enough to keep a shape, but still creamy. At this point, the eggs can be shaped, or the mixture can be refrigerated for several hours for easier handling.
When ready to shape the eggs, moisten hands slightly and form into small eggs and place on cookie sheet lined with wax paper. Place in refrigerator for about 24 hours until the eggs are no longer sticky to the touch.
Remove eggs from refrigerator about 30 minutes before you want to dip them. Dip in tempered chocolate and place on waxed paper lined cookie sheets until set. If chocolate is properly tempered, this takes only about 5 to 10 minutes.
When completely set, wrap eggs in wax paper or foil candy wrappers and store in refrigerator or freezer.
Source:
"Busia"
- - - - - - - - - - - - - - - - - - -
NOTES : Old family recipe.
