Copyright © 2014 The FOURnet Information Network. All rights reserved.

HOMEMADE EASTER EGGS 
2 boxes confectioners sugar
4 tbsp. heavy cream
1 stick butter; for more butter flavor, decrease sugar and add more butter
2 lbs. coconut
4 tbsp. light Karo
1 tbsp. vanilla
1 chocolate semi-sweet (melting bits or bar)

Mix all ingredients together well except chocolate. Add sugar until mixture gets firm. Shape into eggs; put on wax paper-lined tray and refrigerate. Melt chocolate. Dip egg bottom first, then top after bottom dries in refrigerator. Decorate with cake icing tubes. Can freeze until ready to use. To thaw, put in refrigerator until thawed. One batch makes about 18 medium eggs.
Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood