By HeinzyMom
Nana's Coconut Easter Eggs
A family Easter favorite for so many years!
(original recipe from Aunt Meg)
Updated at: Fri, 18 Apr 2025 04:55:10 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
14
Moderate
Nutrition per serving
Calories116.7 kcal (6%)
Total Fat4.1 g (6%)
Carbs20.1 g (8%)
Sugars17.3 g (19%)
Protein0.6 g (1%)
Sodium36.1 mg (2%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
30 servings
Instructions
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.
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.)
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