Best Nanas Coconut Cream Easter Eggs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LINDA'S COCONUT CREAM ALMOND JOY EASTER EGGS



Linda's Coconut Cream Almond Joy Easter Eggs image

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! Recipe #220417 and Recipe #220316.

Provided by Lindas Busy Kitchen

Categories     Candy

Time 3h

Yield 28-30 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 358.1, Fat 17.1, SaturatedFat 11.3, Cholesterol 17.6, Sodium 122, Carbohydrate 53.8, Fiber 2.8, Sugar 48.7, Protein 2.1

COCONUT CREAM EGGS



Coconut Cream Eggs image

"The filling of these homemade chocolate Easter eggs is wonderful creamy and not too sweet," notes Janet Galasso of Lehighton, Pennsylvania.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 dozen.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
1 tablespoon butter, softened
4 cups confectioners' sugar
1 cup sweetened shredded coconut
2 cups semisweet chocolate chips
1 tablespoon shortening

Steps:

  • In a bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1-1/2 hours or until easy to handle. Using hands dusted with confectioners' sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a 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.

Nutrition Facts :

COCONUT CREAM EGGS OR BONBONS



Coconut Cream Eggs or Bonbons image

Coconut cream eggs are one of my favorite Easter treats. The other two are Cadbury Cream eggs and marshmallow Peeps. I was thrilled to death to find this rich and creamy recipe for coconut eggs so I could make them year-round. The coconut centers can also be dyed to match the holiday.

Provided by Redneck Epicurean

Categories     Candy

Time 2h45m

Yield 40 candies

Number Of Ingredients 8

6 tablespoons butter, melted
1/3 cup light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
3 1/2 cups confectioners' sugar
3 1/4 cups sweetened flaked coconut
additional confectioners' sugar
chocolate-flavored candy coating

Steps:

  • In large bowl, stir together butter, corn syrup, vanilla extract and salt.
  • Gradually add confectioners' sugar and coconut, beating until blended.
  • Sprinkle about 1 tablespoon additional confectioners' sugar on flat surface.
  • Spoon coconut mixture onto prepared surface; knead about 5 minutes.
  • Using 1 1/2 teaspoons mixture for each candy, shape into egg shape and place on wax paper-covered tray.
  • Refrigerate 1 to 2 hours before dipping into chocolate coating.
  • Place coated eggs on wax paper-covered tray.
  • Store in cool, dry place.

Nutrition Facts : Calories 102.6, Fat 4.4, SaturatedFat 3.5, Cholesterol 4.6, Sodium 63, Carbohydrate 16.3, Fiber 0.3, Sugar 14.3, Protein 0.2

CAROL'S COCONUT CREAM EASTER EGGS



Carol's Coconut Cream Easter Eggs image

I don't remember where I got the original recipe, but over the years I've "tweaked" it a few times and now it is just the way I like it. These eggs are very sweet, so don't eat too many! They can be covered with dark, milk, white or semisweet chocolate. My family prefers the semisweet. This recipe makes quite a few eggs, but they can be frozen. I usually add about 1 Tbl. of shortening to each 12 oz. bags of chips when melting. It tends to loosen it up a bit. I like to keep these refrigerated because I love them very cold. Serving size and cook time is approx. Enjoy!

Provided by Carol Elizabeth

Categories     Candy

Time 2h

Yield 30 serving(s)

Number Of Ingredients 7

3/4 cup butter (no substitutes)
1 (14 ounce) can sweetened condensed milk
1 1/2 tablespoons vanilla
2 (1 ounce) bottles coconut extract
9 cups confectioners' sugar
2 (14 ounce) bags sweetened flaked coconut
chocolate chips, for coating

Steps:

  • Cream butter in a large bowl until light and fluffy.
  • Add condensed milk, vanilla and coconut extract and mix until well blended.
  • Add 2 cups of confectioner's sugar and beat well.
  • Mix in remaining sugar throughly. Mixture will be very stiff.
  • Mix in coconut very well. If mixture is not quite stiff enough add more confectioner's sugar.
  • Shape into egg shapes and place on a cookie sheet. Refrigerate until very cold.
  • Melt chocolate chips, dip eggs in chocolate and place on a wax paper. Refrigerate until set.

NANA'S COCONUT CREAM EASTER EGGS



Nana's Coconut Cream Easter Eggs image

Nana Devine made these every year for Easter and they were my all time favorite. It wasn't until I was well into my 20's that she gave me the recipe, and boy was I surprised to see what they were made from. No one would ever know! So creamy and delicious, they have become a favorite in my family now too. Unlike Nana though I...

Provided by Deneece Gursky

Categories     Other Snacks

Number Of Ingredients 6

3/4 c cold mashed potatoes,mash only with a bit of milk to make creamier,
4 c confectioners sugar
4 c shredded coconut, i prefer the sweetened angel flake
1 1/2 tsp vanilla
1/8 tsp salt
4 oz unsweetened or sweetened chocolate, i prefer using milk chocolate

Steps:

  • 1. Combine mashed potatoes and sugar, add coconut,vanilla and salt and blend well.
  • 2. Refrigerate until mixture is workable in hands.
  • 3. Form tablespoons of mixture into egg shapes and place on wax paper lined tray. Refrigerate again until eggs are firm.
  • 4. Melt chocolate and dip eggs in chocolate to cover. I use a metal dipper from the egg dying kits. (Yep I saved them) Allow chocolate to drip off and then set eggs back on tray to dry completely.
  • 5. Once chocolate has hardened decorate with white chocolate drizzle if desired.

Related Topics