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| Chocolate Easter Eggs
COCONUT FILLING:
8 ounces of cream cheese, softened
1/2 pound of butter
3 teaspoons of vanilla*
2 1/2 pounds of powdered sugar
3 cups of flaked coconut**
PEANUT BUTTER FILLING:
(*)Change vanilla to 2 teaspoons
(**)Replace coconut with 1 1/2 cup of chunky peanut butter |
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Mold dough into an egg shape (large or small ones). Place egg(s) on waxed paper; refrigerate 2 to 3 hours.
DIPPING:
1/2 pound of baking chocolate
1/4 block paraffin, chopped or shaved (add slowly)
Mix in double boiler until blended, then dip eggs and chill to harden. Use colored icing for decoration on top of egg.
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