1 stick butter, softened
8 ounces cream cheese, softened
2 lbs confectioners’ sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
14 ounces flaked coconut (more if desired, like I did)
1 pkg semi-sweet chocolate chips (more if you coat each egg thicker)
1 pkg light or dark melting candy disks
additional melting disks in various colors for decorating, if desired
Sprinkles, Jimmies for decorating, if desired
In mixer, combine softened butter and cream cheese.
Gradually add the confectioners’ sugar, salt, and vanilla; mixing well.
Stir in the coconut, and mix until well blended.
Chill in freezer for about 30 minutes.
Remove from freezer; form into egg shapes. (I used a small ice-cream scoop and then rolled and shaped)
Place on cookie sheet, covered with a silicone pad or waxed paper.
If desired, top with two almonds, pressing slightly, to secure.
Refrigerate or freeze for an hour or so (I refrigerated overnight, covered with plastic wrap).
Melt the chocolate in glass bowl in microwave following package instructions.
Using two forks, roll egg in chocolate to coat, tapping the fork on the side of the bowl to allow excess to drip off.
Slide chocolate covered egg off of fork onto silicone covered baking sheet.
When all eggs are coated, chill in refrigerator until chocolate is hardened.
To store, place eggs into a container with a lid, separating layers with waxed paper. Cover tightly and keep in fridge until ready to serve.
- Using the small ice-cream scoop, I got 50 eggs. You can make them bigger, if desired.
- I coated half the eggs with melted chocolate chips and the other half with the melted candy disks. We found little difference in taste and I thought the disks were easier to work with when coating each egg. If using chocolate chips, you might want to add a teaspoon of crisco when melting to help with coating.
- If decorating with sprinkles or Jimmies, sprinkle them on right after dipping when the chocolate is still soft.
- I love coconut, but, if you prefer, you can omit it from the recipe.