Best 5 Double Coconut And Peanut Butter Easter Eggs Recipes

EASTER EGGS

Steps:

• In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
• Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
• Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.

DOUBLE COCONUT AND PEANUT BUTTER EASTER EGGS RECIPE - (4.3/5)

Steps:

• COCONUT EGGS: Using a hand mixer, beat the cream cheese until soft. Add confectioner's sugar and beat until smooth. Add shredded coconut, vanilla extract, and salt. Beat until smooth. By spoonfuls, shape the mixture into egg shapes. Let rest on cookie sheet in the refrigerator for an hour to set and for better handling. With a wooden pick, dip the eggs in melted chocolate and let rest until the chocolate sets. Store in the refrigerator. PEANUT BUTTER EGGS: In a 1-quart microwavable safe bowl, microwave butter or margarine and brown sugar 1-2 minutes, stir until brown sugar is melted. Stir in powdered sugar, peanut butter and vanilla. Mixture should be somewhat dry not pasty. Shape by teaspoonfuls into egg shapes. In a double boiler or heavy saucepan, over low heat, melt chocolate chips. With a wooden pick, dip each egg into the melted chocolate, coating completely. Place eggs on wax paper-lined baking sheet until cool. Store in refrigerator. Note: I store these Easter Eggs in the freezer until ready to eat or be given away.

MY FAMILY COCONUT CREAM EASTER EGGS

Steps:

• 1. Heat butter and slowly stir in the sugar,coconut and light cream
• 2. Place this mixture in a bowl lined with waxed paper
• 3. REFRIGERATE ,then form into EGG SHAPES when mixture becomes stiff
• 4. Melt chocolate on top of a DOUBLE BOILERwith the wax.{do not let water touch bottom of top part or chocolate will SEIZE-UP.
• 5. Dip each egg,drizzle excess off,place on a wax-lined sheet.REFRIGERATE till coating is firm,then put into airtight containers and REFRIGERATE.
• 6. These are SO good!

PEANUT BUTTER EASTER EGGS

Steps:

• In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.
• While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

EASY PEANUT BUTTER EASTER EGGS

Steps:

• In large bowl mix all ingredients except chocolate together.
• Mix with hands until very creamy.
• Form mixture into egg shapes (Can make as big or small as desired).
• Place eggs on waxed paper on cookie sheets.
• Chill eggs in frig for a couple hours or freezer for about 45 minutes until eggs are firm and chilled.
• Melt Chocolate in double boiler, Spread chocolate over bottom of egg with knife then place it back on wax paper then cover the top.
• Place back in frig to set chocolate.