Coconut Easter Eggs

Prep Time: 1 hr Cook Time: 3 hrs Servings: Yield: 36 eggs Source:

Ingredients

4 ounces cream cheese, softened

4 tablespoons (½ stick) unsalted butter, softened

1 7 oz. bag sweetened flaked coconut (about 3⅓ cups)

½ teaspoon pure vanilla extract

¼ teaspoon kosher salt

1 pound confectioners’ sugar (about 3¾ cups)

4 (4-oz.) 60% cacao chocolate bars, chopped

Directions

Instructions Checklist

Beat cream cheese and butter in bowl of a stand mixer fitted with paddle attachment on high speed until light and fluffy, about 5 minutes. Reduce speed to low; add coconut, vanilla, and salt, beating until incorporated. Gradually add powdered sugar, beating until incorporated. Turn coconut mixture out onto a sheet of parchment paper. Shape into a 1-inch-thick 7- x 6-inch rectangle. Refrigerate until firm, about 2 hours.

Cut rectangle into 36 pieces. With clean hands, roll each piece into a ball; flatten each slightly to create an oval-egg shape. Freeze until ready to use.

Place half the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Remove from heat once melted, and stir in remaining chocolate, in batches, until melted. (Place pan back over simmering water to melt the chocolate, if needed.) Stir until a candy thermometer reaches 89°F. Dip coconut cream eggs into melted chocolate. Place on a parchment paper-lined baking sheet, and let stand until chocolate is firm, about 10 minutes.