Recipe by Linda's Busy Kitchen
Easter just doesn't get any better than this! These eggs are FABULOUS... If you need a chocolate fix these are good anytime!Great project to make with the kids. Be prepared to make an afternoon of it! Please try my other recipes for Easter Eggs too! Linda's Butter Cream Easter Eggs and Linda's Peanut Butter Easter Eggs.
Top Review by CulinaryGourmetQueen
I had so much fun making these with my nieces. We wanted to do some ahead of Easter, so the girls could see if they would be something they wanted to make for their parents Easter Baskets. They are delicious! They were much like Almond Joys, so if you like them, you will love these! Make sure you measure the ingredients right, and they come out perfect. Don't eyeball it, or they may be sticky. One of my nieces wasn't watching and measured wrong the first time around and hers were sticky. We added the right amount of cream cheese and confectionary sugar and they came out perfect. Thanks so much for sharing this recipe and your other egg recipes with us Linda. They are all excellent! We will be using them for our baskets for years to come.
- 1⁄4 lb butter, softened
- 8 ounces cream cheese, softened
- 2 lbs confectioners' sugar
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons vanilla
- 15 ounces flaked coconut
- 20 -23 ounces semi-sweet chocolate chips (almost 1 lg. bag)
- 28 -30 unsalted almonds, 2 for each egg
Directions See How It's Made
- Mix the butter and cream cheese together. (I put mine in the microwave for 30-45 secs. until softened).
- Add the confectionary sugar about 1 cup at a time, salt, and vanilla, and mix well. (I use my hands).
- Add the coconut, and mix until well blended. (I use my hands).
- Place the mixture in the freezer to chill for at least 20 minutes.
- Take out of the freezer and form into egg shapes with your hands. (It is helpful to put some confectionary sugar on your hands so the eggs don't stick to them, when rolling out the dough).
- Place each egg on a cookie sheet, covered with aluminum foil.
- When you are done, add 2 nuts on the top of each egg, pressing in slightly, so they don't fall out.
- Place in the freezer again for at least 25 minutes.
- Melt the chocolate in a a double boiler.
- Dip the bottom of the egg into the chocolate, then place it on a small flat dish.
- Take a lg. spoon, and spoon some melted chocolate on top, spreading around with a butter knife. Make sure you don't get it on too thick, or you won't have enough for the whole batch.
- To put the egg on the cookie sheet, use a sharp knife, and run it under the egg to transfer to the cookie sheet lined with aluminum foil.
- When done making eggs, put in the freezer for a few minutes to harden.
- Place each egg in pastel paper cupcake cups.
- Store in the refrigerator, covered with aluminum foil.