Best Mounds Coconut Cream Eggs With Hersheys Chocolate Coating Recipes

Coconut Peter Paul Mounds Bars image

Provided by Darlene Summers

Categories Bar Cookie

Time 7m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 6

2 (14 ounce) bags coconut
1 (14 ounce) can sweetened condensed milk
1/2-1 cup oleo
1 (1 lb) box powdered sugar
1 (12 ounce) package chocolate chips
1 paraffin wax

Steps:

Mix all candy ingredients in a bowl.
Pour into a 9x13-inch cookie sheet.
Chill.
Slice into bars.
Use toothpick to dip in chocolate coating.
Melt paraffin in a medium pan on very low heat.
Add chocolate chips and stir till melted (VERY LOW HEAT or chocolate will burn).
Dip and enjoy.

Coconut Cream Eggs image

Provided by Harry J

Categories Candy

Time 20m

Yield 4-8 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, softened
1 tablespoon butter, softened
4 cups powdered sugar
1 cup coconut flakes
2 cups semi-sweet chocolate chips
1 tablespoon shortening

Steps:

In a mixing bowl, beat the cream cheese and butter until smooth.
Now add the sugar and coconut, and mix in well.
Refrigerate for 1 1/2 hours or until easy to handle.
Using hands dusted with powdered sugar, mould rounded tablespoonfuls of coconut mixture into egg shapes.
Place on waxed paper lined baking sheet.
Freeze for 2 hours or until slightly firm.
Melt chocolate chips and shortening.
Remove eggs from the freezer a few at a time.
Dip into chocolate mixture until completely coated.
Return to waxed paper.
Refrigerate until hardened.
Store in the refrigerator.