Monday, March 29, 2010

Coconut Cream Easter Eggs

March 2010 063 You can keep your jelly beans, your Peeps, your malted milk Easter eggs. But put a coconut cream egg covered in dark chocolate in front of me and I can’t resist.  Since I’m likely to eat more than I should, I don’t make these on an annual basis. But it’s been more than five years since I last succumbed to the temptation, so I thought it was about time to give in to my weakness.

When I was first married, my mother-in-law used to make these as a fund-raiser for her church, along with peanut-butter filled eggs. They weren’t decorated like the ones above, and you don’t have to go to that trouble either. They’re equally delicious plain. But if you have the time and will, it’s not so hard to do with a little royal icing (beat an egg white with some confectioner’s sugar until it’s stiff), a pastry bag and a few basic pastry bag tips. 

 

 

It’s best to make the coconut egg mixture a day ahead of time and let it sit in a bowl overnight in the refrigerator. Otherwise, they’ll be too soft to handle and they’ll melt in the warm chocolate. In fact, it’s even better if you make the mixture two days before dipping in chocolate. One day to just firm up as a mixture. Then roll them into egg shapes and let them firm up overnight in the refrigerator before dipping.

March 2010 012 I don’t have any special equipment for dipping things in chocolate. I just use a meat thermometer to make sure the chocolate is tempered properly. Click here for information on that (and for making candied orange peel, which is also phenomenal dipped in chocolate). I find the easiest way to handle these is with two forks, wiping the excess from one egg with the other fork.

March 2010 013 Place the dipped chocolate eggs on some waxed paper. It’s not necessary to store them in the fridge, but they should be stored in a cool place. Let them harden overnight if you want to decorate them with writing or flowers and leaves.

March 2010 011 Now the reward: March 2010 048 If you’ve got guests coming for Easter, you can personalize each egg. It’s also a preventive measure in forcing me not to eat the ones with someone else’s name on them. But does that mean I get to eat not only the “Linda” egg, but also the “Ciao” and the “Chow” egg?

And what about those other ones - “Buona” ,“Pasqua”, “Happy”, “Easter” and all those without names? Hmmm – I think they’re totally up for grabs.

March 2010 024

Chocolate-Covered Coconut Easter Eggs

Printable Recipe Here

(makes 3 to 4 dozen, depending on the size)

1/4 pound unsalted butter, room temperature

1 cup flaked coconut

1 box confectioner’s sugar

1/2 tsp. vanilla

3 ounces mascarpone or cream cheese, room temperature

about 12 ounces dark chocolate

Mix the butter, coconut, sugar, vanilla and cheese together until smooth. Refrigerate overnight. Shape into eggs and for best results, refrigerate overnight again. Dip into melted chocolate and place on waxed paper to solidify. Store in cool place.

33 comments:

♥peachkins♥ said...

perfect chocolate eggs!

Bellini Valli said...

How much fun this must have been Linda!!

doggybloggy said...

I am afraid to express my desire - I did it once before and I got a jar of jelly - these look great

Proud Italian Cook said...

My name would be all over these babies! That's a labor of love!

Foodie with Little Thyme! said...

I'm so totally making these!! Thanks a bunch for sharing!

Mimi said...

My son loves coconut, these will be the perfect surprise for him.
Mimi

janie said...

I would be afraid to have these around-I love the chocolate cocnut combo and just may have to make a batch.

Daniela said...

E' un'idea molto carina, oltre che molto golosa, complimenti.
Un abbraccio Daniela.

The Food Hunter said...

it would not be Easter without these at our house.

Jen_from_NJ said...

I would have never thought to make these on my own. You are so creative!

Linda said...

OMG Linda....
These are one of my greatest weaknesses...in the world.
I never would have thought of making them myself...
I have saved your recipe...it looks wonderful!
I am a coconut freak...
L~xo

Nancy Gail Ring said...

Linda, these are beautiful and very ambitious. I love it when cooks make things like this that are easy to buy but so much nicer homemade. What a labor of love.

Apples and Butter said...

Making your own Easter candy - now that is hardcore. Beautiful decorations as well!

Pat @ Mille Fiori Favoriti said...

MMmmmm..I remember these eggs from childhood! I haven't had one in years and years. My husband does not like coconut so if I make these I'd have to eat them all myself! That sounds good to me!
:=)

Rowena... said...

Absolutely wicked. Buona Pasqua a te!

Claudia said...

What a lovely way to welcome Easter guests. If some are up for grabs, I'd take one off the screen!

elra said...

Oh goodness me Linda, this is such a fun activity to make especially if we can involve our kid to do it.

The Cooking Photographer said...

Ya know, I was going to make a coconut cake for Easter dessert, but I think I'm going to make these instead and set out a pot of coffee!

tasteofbeirut said...

One word: Adorable!

Antonietta said...

These are my absolute favorite easter treat!Having the recipe is a bit dangerous!!

Danielle said...

Wonderful and fun! You must have an enormous amount of patience to make these! They look really wonderful. Good for you!

Bridgett said...

These are so fun! I am impressed with how gorgeous these are. A very Happy Easter to you and your family.

From the Kitchen said...

I hope the Easter Bunny leaves me some of those eggs. Coconut + chocolate = a winner.

Best,
Bonnie

Gracie said...

Happy Easter to you and your family from Italy!

Linda Lou said...

I love coconut and chocolate-you must be a Almond Joy fan too-forget the jelly beans, I agree, but I do love those malted robins eggs-Happy Easter Linda!

Couscous & Consciousness said...

OMG these terrify me, because I know that I am going to have to try them - I have longed for a good alternative to regular, store-bought Easter eggs - and I know I am going to love them and I can feel my clothes shrinking just looking at the recipe.

Memória said...

*sigh* everyone is makeing chocolate-covered eggs! I need to make some. I love that you wrote on them. Io spero che tu abbia una Buona Pasqua!

YankeeSoaper said...

Buona Pasqua Linda! These eggs are so sweet. I haven't seen them in years. I am soo trying some today.

lisetta said...

What a funny coincidence: I made these too!! Would *much* prefer to use mascarpone in the filling, though. I love the idea to write on them; I just made zigzags.

Thibeault's Table said...

I love the idea of adding coconut to the filling.

Your photos are wonderful.

Jersey Girl Cooks said...

Love these! I think I might have all the ingredients so maybe I'll have to try some. Pretty eggs too!

A Feast for the Eyes said...

These are gorgeous. The shot of that filling makes my long for a taste. I love creamy coconut eggs. Happy Easter, Linda.

Anonymous said...

Omg Linda i love you ! I love this egg recipe it is a good thing to make to bod with my mum