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Tuesday Jan. 06, 2009
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Coconut Butter Cream Eggs
By Cassandra Burton
8 ounces cream cheese
2 sticks butter
3 pounds confectioners sugar
3 cups shredded coconut
1/3 cup dried or candied
fruit optional
1/2 cup finely chopped walnuts
1 pound semi sweet chocolate
for coating
Directions :
Have ingredients at room
temperature. Beat together cream cheese and butter. Gradually add the confectioners
sugar and coconut. Batter will become stiff
Turn out onto a surface.
You can knead the mixture and add the dried fruits or nuts as desired.
Shape into 5 large eggs equal to 1 pound each or make 6 dozen small one
oz. eggs. To coat, melt the chocolate until your candy thermometer registers
110 degrees and fluid remove from heat. Let cool, stirring until thickened.
With a fork dip the eggs one at a time and place on wax paper. Let stand
in a cool place to harden. |
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