Peanut Butter Coconut Easter Eggs
2 pounds confectioners' sugar
1/4 pound margarine, softened
1 (8 ounce) package cream cheese
2 teaspoons vanilla extract
12 ounces peanut butter
1 pound flaked coconut
4 cups semisweet chocolate chips
2 tablespoons shortening
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.
Makes 60 servings
Posted by Karen at
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