Coconut Cream Eggs
Creamy coconut filling immersed in smooth, thick chocolate. Decorate your Easter table with these delicious coconut-chocolate Easter eggs!
Fiesta Tropicalé Sweetened Shredded Coconut
45 minutes preparation and 2 hours chilling time
4 ounces cream cheese, softened
½ stick (4 Tablespoons) butter, softened
1 7 oz. bag or 3⅓ cups Fiesta Tropicalé Sweetened Shredded Coconut
½ teaspoon vanilla extract
¼ teaspoon salt
1 pound powdered sugar (around 3¾ cups)
4 (4-oz.) 60% cacao chocolate bars, chopped
HOW TO MAKE IT
Using a mixer on high speed, beat cream cheese and butter for 5 minutes or until light and fluffy. Lower mixer speed and add coconut, vanilla and salt. Beat until combined.
Gradually add powdered sugar, and beat until combined.
Transfer coconut mixture onto a sheet of parchment paper. Shape into a 1-inch thick 7-inch by 6-inch rectangle. Refrigerate until firm, about 2 hours.
Cut coconut mixture into 36 pieces and gently roll each piece into a ball; lightly flatten each ball to make an oval-egg shape. Freeze until ready to use.
Place half the chocolate in a heatproof bowl placed in a saucepan with simmering water on low heat. Once chocolate is melted, remove from heat and stir in remaining chocolate until melted.
Dip coconut cream eggs into chocolate. Place eggs on a parchment paper-lined baking sheet, and let stand until chocolate is firm, about 10 minutes.
Refrigerate until ready to serve.