Double Coconut and Peanut Butter Easter Eggs

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Double Coconut and Peanut Butter Easter Eggs

Photo by Susan J.

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

  • Prep Time

    minutes

  • Cook Time

    minutes

  • Servings

    servings


Ingredients

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  • COCONUT EGGS:

  • 4

    cups sweetened shredded coconut

  • 6

    cups confections sugar

  • 8

    ounces cream cheese, softened

  • 1

    teaspoon vanilla extract

  • 23 ounce bag chocolate morsels (melted for dipping)

  • Pinch salt

  • PEANUT BUTTER EGGS:

  • ¼

    cup butter or margarine

  • ½

    cup brown sugar

  • 1-½

    cup confection sugar

  • 1

    cup peanut butter

  • 1

    teaspoon vanilla

  • 23 ounce bag chocolate morsels (melted for dipping)

Directions

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. Note: I store these Easter Eggs in the freezer until ready to eat or be given away.


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