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Coconut Molasses Easter Eggs recipe

Chocolate-covered coconut molasses buttercreamcandy eggs for Easter. Tip: Decorate eggs with flowers, leavesand decorative swirls using RoyalIcing which dries hard.

Recipe: Coconut MolassesEaster Eggs

1/2 cup butter, softened1/4 cup pasteurized egg substitute
1 teaspoon vanilla extract2 cups (1 pint) molasses
10 cups (2 1/2 pounds) powdered sugar
4 1/2 cups (14 ounces) sweetened flaked coconut12-ounces semisweet or bittersweet chocolate,broken in pieces
2 tablespoons vegetable shortening

  • In large mixing bowl, cream butter, eggand vanilla together until creamy. Add molasses;mixing well.Gradually add powdered sugar a little at a time, mixing wellafter each addition until completely incorporated. Mix in coconut.Cover and chill for several hours or overnight.
  • Shape into small egg-shaped pieces. Placeon wax paper-lined baking sheet; cover and refrigerate for aminimum of 1 hour.
  • In a double boiler over simmering water,melt chocolate and shortening together, stirring until smooth.
  • Dip eggs into melted chocolate mixtureand place on wax paper-lined baking sheet to harden. Store incovered container.

    Makes about 2 1/2 to 3 dozen candy eggs.

    How to Make Coconut and Peanut Butter Easter Eggs: Noreen's Kitchen

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