Coconut Eggs for Easter

Kim and Susan from Punta Clara Kitchen are making decadent white flake coconut eggs drenched in dark chocolate for your Easter guests.

INGREDIENTS:

  • 1 cup butter
  • 1 (14oz) can sweetened condensed milk
  • 2 lb. powdered sugar
  • Dark chocolate, melted in double boiler
  • 1 lb. flake coconut
  • 3 tsp. vanilla

STEPS:

Mix butter and sugar together, add milk and vanilla. Add coconut and mix well. May need to refrigerate for 30 minutes to stiffen. Mold and dip eggs. Decorate as desired.

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