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Chocolate Covered Coconut & Peanut Butter Easter Eggs

Chocolate Covered Coconut & Peanut Butter Easter Eggs
Yield about 70 small eggs
***I divide the batter in half and I make BOTH with this same recipe.
If you are making just the Coconut you will not need the Peanut Butter.
If you are making just the Peanut Butter you will not need the coconut.
If you are making both you will only use 1/2 of the Coconut and 1/2 of the Peanut Butter listed.
Ingredients:
8 oz. Cream Cheese - softened
1/2 cup Butter (1 stick) - softened
6 Cups of Powdered Sugar (a little less than 2 lbs.)
1/2 Teaspoon Pure Vanilla Extract
14 oz. Bag of Sweeten Coconut for the Coconut Eggs*** OR 16 oz. Jar of Peanut Butter for the Peanut Butter Eggs***
2 - 12 oz. Bags of Ghirardelli 60% Cacao Bittersweet Chocolate Chips for dipping (or your favorite) OR you can USE CHOCOLATE WAFERS - I use Merckens Dark Chocolate. I buy them at a Cake & Candy Supply Store near me…..2 lb. Bag is $10.99, or they are sold online. Several online stores sell Merckens….Amazon has them too but they are a little higher priced.
Directions:
Mix cream cheese and butter. Gradually add the powdered sugar and vanilla.
At this point I DIVIDE THE BATTER IN HALF……
Add 1/2 of the bag of sweeten coconut to half the batter. (About 2 1/2 Cups)
To the other half of the batter add 1/2 of the jar of peanut butter. (About 1 Cup)
Shape the mixture into small or large eggs and set on wax paper lined cookie sheets. Put in refrigerator for about 20/30 minutes to firm up. I make them small and get about 35 of each.
Use a glass bowl (or a 2 or 4 cup glass measuring cup) and fill about 1/2 with chocolate chips or melting wafers. Put in microwave for about 30 seconds….take out and stir. Put back in microwave for another 30 seconds…take out and stir again. Repeat until almost all melted.
The chocolate chips, or melting wafers, may not be completely melted…stir vigorously to continue melting. If needed you can microwave another 10 seconds until smooth and shinny. Be careful not to microwave too long as the chocolate will get hard.
Take eggs out of the refrigerator and place one on a fork (or I have one of those fancy dipping things) and dip in bowl of melted chocolate. Lift the egg out and let the excess chocolate drip off. I use a wooden toothpick to slide it off the fork and onto the wax paper lined cookie sheet. If some chocolate comes off the egg when moving to the cookie sheet just use the toothpick to smooth out or put a small bit of chocolate on a spoon and drip on the egg. After the cookie sheet is full place back in the refrigerator to set the chocolate…about 15 minutes. If making both…..I put 1 colored sprinkle on the top of the coconut egg while it is still wet to distinguish from the peanut butter eggs.
Store in the refrigerator until ready to serve. I use a plastic container and put wax paper in between each layer so they won’t stick.
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I have cut the recipe in half and they come out great! About 35 small eggs.
4 oz. Cream Cheese, 1/4 Cup Butter, 3 Cups of Powdered Sugar, 1/4 Teaspoon Pure Vanilla, and 1 1/4 Cups Coconut OR 1/2 Cup of Peanut Butter.
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