Coconut Cream Eggs

By srumbel

Fill your Easter baskets with these easy Coconut Cream Eggs this year. Anyone that loves coconut will enjoy this homemade Easter candy
from insidebrucrewlife.com

Ingredients

• 1 - 14 ounce bag sweetened shredded coconut
• 4 Tablespoons butter, softened
• 1/4 cup marshmallow cream
• 1/4 cup cream of coconut
• 1/2 cup powdered sugar
• 1 - 10 ounce bag white melts
• 1 - 10 ounce bag dark chocolate melts
• sprinkles

Preparation

Step 1

Place the coconut, butter, marshmallow cream, cream of coconut, and powdered sugar in a large mixing bowl. Beat until completely mixed together. Refrigerate for 30 minutes.
Roll the mixture into 12 even balls. Press each ball flat and shape into an egg shape. Refrigerate for another 30 minutes.
Place 1 cup white melts in a microwave safe bowl. Heat for 30 seconds and stir. Heat again for 15-20 seconds, stirring each time until melted and creamy.
Place 1 egg into the bowl and cover with chocolate. Use a fork to gently lift the egg out. Tap the fork on the side of the bowl to remove some of the excess chocolate. Place on a wax paper lined tray. Repeat with 5 more eggs.
Melt 1 cup dark chocolate melts the same way and dip the remaining 6 eggs.
Reheat any leftover chocolate and place in 2 separate ziplock baggies. Cut one corner off and drizzle over the tops of the eggs. Add sprinkles while the chocolate is wet, if desired. Let set. Store in a tightly sealed container.

Yield: 12 eggs