Coconut cream eggs
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Coconut cream eggs
  Coconut    Eggs    Easter    Creams  
Last updated 6/12/2012 1:17:03 AM. Recipe ID 47239. Report a problem with this recipe.
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      Title: Coconut cream eggs
 Categories: Candies, Holidays, April96, Internet, Easter
      Yield: 40 Candies
 
      6 tb Butter, melted
    1/3 c  Light corn syrup
      2 ts Vanilla extract
    1/2 ts Salt
  3 1/2 c  Powdered sugar (1 lb.)
  3 1/4 c  MOUNDS Sweetened Coconut
           Flakes (10-oz. pkg.)
           Additional powdered sugar

MMMMM------------------SIMPLE CHOCOLATE COATING-----------------------
      2 c  HERSHEY'S Semi-Sweet
           Chocolate Chips OR
           HERSHEY'S MINI CHIPS Semi-
           Sweet Chocolate (12-oz. pkg)
      2 tb Shortening plus
      2 ts Shortening (do not use
           -butter, margarine or oil)
 
  1. In large bowl, stir together butter, corn syrup, vanilla and salt.
  Gradually add powdered sugar and coconut, beating until blended.
  
  2. Sprinkle about 1 tb additional powdered sugar on flat surface.
  Spoon coconut mixture onto prepared surface; knead about 5 minutes.
  Using 1-1/2 tss mixture for each candy, shape into egg shape. Place
  on wax paper-covered tray.
  
  3. Refrigerate 1 to 2 hours before dipping into SIMPLE CHOCOLATE
  COATING. Place coated eggs on wax paper-covered tray. Store in cool,
  dry place. About
  
  SIMPLE CHOCOLATE COATING 1. In medium heat-proof bowl, place chocolate
  chips and shortening. In separate large heat-proof bowl, put very warm
  water (100 F. to 110 F.) to 1-inch depth. Carefully place bowl with
  chocolate into bowl with water; water should come halfway up side of
  chocolate bowl.
  
  2. With dry rubber scraper, stir chocolate and shortening CONSTANTLY,
  until chocolate and shortening are melted and mixture is smooth. Do
  NOT get water in bowl with chocolate.* If water cools, replace it
  with very warm water as directed above. Remove chocolate bowl from
  inside water bowl.
  
  3. With fork, one at a time, dip chilled centers into chocolate
  mixture; gently tap fork on edge of bowl to remove excess
  chocolate.** Invert coated center on prepared tray; swirl small
  amount of melted chocolate on top to cover fork marks; let stand
  until firm. Store candies loosely covered in cool, dry place. Coating
  for 3 to 4 dozen centers.
  
  * If water or moisture gets into chocolate, it can seize and tighten.
  As an emergency measure, ONLY, stir in additional shortening, 1/2
  tsful at a time, just until chocolate is fluid again.
  
  ** If chocolate mixture cools below 84 F, return bowl with chocolate
  into bowl with warm water. Chocolate is best for coating between 84
  F. and 88 F.
  
  Meal Mastered and Posted by Roberta Thompson The Outlaw BBS
  502-358-3087 Hershey's is a registered trademark of Hershey Foods
  Corporation. Recipe may be reprinted courtesy of the Hershey
  Kitchens. 




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Recipe ID 47239 (Apr 03, 2005)

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