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