Try this Coconut Cream Eggs recipe, or contribute your own.
Suggest a better description1. In large bowl, stir together butter, corn syrup, vanilla and salt. Gradually add powdered sugar and coconut, beating until blended. 2. Sprinkle about 1 tb additional powdered sugar on flat surface. Spoon coconut mixture onto prepared surface; knead about 5 minutes. Using 1-1/2 tss mixture for each candy, shape into egg shape. Place on wax paper-covered tray. 3. Refrigerate 1 to 2 hours before dipping into SIMPLE CHOCOLATE COATING. Place coated eggs on wax paper-covered tray. Store in cool, dry place. About SIMPLE CHOCOLATE COATING 1. In medium heat-proof bowl, place chocolate chips and shortening. In separate large heat-proof bowl, put very warm water (100 F. to 110 F.) to 1-inch depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl. 2. With dry rubber scraper, stir chocolate and shortening CONSTANTLY, until chocolate and shortening are melted and mixture is smooth. Do NOT get water in bowl with chocolate.* If water cools, replace it with very warm water as directed above. Remove chocolate bowl from inside water bowl. 3. With fork, one at a time, dip chilled centers into chocolate mixture; gently tap fork on edge of bowl to remove excess chocolate.** Invert coated center on prepared tray; swirl small amount of melted chocolate on top to cover fork marks; let stand until firm. Store candies loosely covered in cool, dry place. Coating for 3 to 4 dozen centers. * If water or moisture gets into chocolate, it can seize and tighten. As an emergency measure, ONLY, stir in additional shortening, 1/2 tsful at a time, just until chocolate is fluid again. ** If chocolate mixture cools below 84 F, return bowl with chocolate into bowl with warm water. Chocolate is best for coating between 84 F. and 88 F. Meal Mastered and Posted by Roberta Thompson The Outlaw BBS 502-358-3087 Hersheys is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Copyright ? 1995 Hershey Foods Corporation Posted to MM-Recipes Digest by "Chat Cat"
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Serving Size: 1 Candie (10g) | ||
Recipe Makes: 40 Candies | ||
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Calories: 41 | ||
Calories from Fat: 35 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 4.6mg | 1 % | |
Sodium 14mg | 0 % | |
Potassium 24.9mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 1g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
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