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Double Coconut Easter Eggs / Peanut Butter Easter Eggs

  • 40 Easter Eggs per batch
  • Mins
    Prep Time
  • Mins
    Cook Time

Which is your favorite? Coconut or Peanut Butter Eggs? Here are recipes for both. These little delights freeze well for longer storage.


Coconut Eggs:
4 cups of Sweetened shredded Coconut
6 cups of Confections Sugar
8 ounces of Cream Cheese, softened
1 teaspoon Vanilla extract
23 ounce Bag of Chocolate Morsels (melted for dipping)
Pinch of salt
Peanut Butter Eggs:
¼ cup Butter or Margarine
½ cup Brown Sugar
1-½ cup Confection Sugar
1 cup Peanut Butter
1 tsp Vanilla
23 ounce Bag of Chocolate Morsels (melted for dipping)
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Coconut Eggs: Using a hand mixer, beat the cream cheese until soft. Add confectioner’s sugar and beat until smooth. Add shredded coconut, vanilla extract, and salt. Beat until smooth. By spoonfuls, shape the mixture into egg shapes. Let rest on cookie sheet in the refrigerator for an hour to set and for better handling. With a wooden pick, dip the eggs in melted chocolate and let rest until the chocolate sets. Store in the refrigerator. Peanut Butter Eggs: In a 1-quart microwavable safe bowl, microwave butter or margarine and brown sugar 1-2 minutes, stir until brown sugar is melted. Stir in powdered sugar, peanut butter and vanilla. Mixture should be somewhat dry not pasty. Shape by teaspoonfuls into egg shapes. In a double boiler or heavy saucepan, over low heat, melt chocolate chips. With a wooden pick, dip each egg into the melted chocolate, coating completely. Place eggs on wax paper-lined baking sheet until cool. Store in refrigerator. ****I store these Easter Eggs in the freezer until ready to eat or be given away.

More recipes by Susan J.

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