Nana's Coconut Easter Eggs

A family Easter favorite for so many years! (original recipe from Aunt Meg)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt butter in medium saucepan over low heat.

Step 2

Stir in light cream and vanilla.

Step 3

Slowly add powdered sugar. If mixture gets too dry to accept more sugar, add more light cream 1 Tbsp. at a time.

Step 4

Stir in coconut until mixture reaches desired thickness. (Test malleability by rolling a small amount in your hand. If it rolls well & sticks together well, it's ready!)

Step 5

Transfer to a small mixing bowl. Cover tightly with plastic wrap.*** (Chill in fridge for several hours/ overnight.)

Step 6

LATER: Shape coconut mixture into eggs. (NOTE: If mixture becomes too dry to form egg shapes, add a LITTLE more cream, then work through with fingers. Moisture helps the eggs to stick together!)

Step 7

Melt chocolate. Melt paraffin separately, then stir together. (Can use a double-boiler, or the microwave.)

Step 8

Dip eggs into chocolate using 2 forks. Place on wax paper to cool & set.

Step 9

(Number of eggs depends on the size of the eggs you roll.) ... *roll 1.5-2 inch egg shapes for 2.5 dozen eggs. *

Step 10

***AMENDMENT TO STEP 5: When chilled for too long, the mixture loses its moisture & becomes hard as a rock. Instead of chilling, try just allowing the mixture to COOL TO ROOM TEMPERATURE ON THE COUNTER, before forming egg shapes. Hopefully it will be less crumbly/easier to work with! (Keep covered while cooling.)