Some cosmetic changes in preparation for larger site changes in the works.
Here you go
Joined: Mar 8, 2006
Posted to Thread #6819 at 12:16 am on Jun 9, 2007
My mom used to use chocolate coating for these eggs. My family are real chocaholics. They want the real thing, so I use tempered bittersweet chocolate. After much trial and error, I found the method that I posted above. It is pretty painless and works quite well.
* Exported from MasterCook *
Mom's Coconut Easter Eggs
Serving Size : 30
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces coconut -- Baker's moist
1/2 teaspoon vanilla
1 1/2 tablespoons light corn syrup
1 1/2 cups Kool Whip
1 cup confectioners' sugar
1 pound dark chocolate
Chop coconut in food processor for 5 to 10 seconds. This will do away with long strings.
Mix all ingredients except chocolate together with wooden spoon or hands and add confectioners' sugar and Kool Whip until the consistency is firm enough to keep a shape, but still creamy. At this point, the eggs can be shaped, or the mixture can be refrigerated for several hours for easier handling.
When ready to shape the eggs, moisten hands slightly and form into small eggs and place on cookie sheet lined with wax paper. Place in refrigerator for about 24 hours until the eggs are no longer sticky to the touch.
Remove eggs from refrigerator about 30 minutes before you want to dip them. Dip in tempered chocolate and place on waxed paper lined cookie sheets until set. If chocolate is properly tempered, this takes only about 5 to 10 minutes.
When completely set, wrap eggs in wax paper or foil candy wrappers and store in refrigerator or freezer.
- - - - - - - - - - - - - - - - - - -
NOTES : Old family recipe.
Other messages in this thread:
- 6819. REC: Chocolate-Grand Marnier Truffles. Coulda sworn I've posted these before.... - Joe - 10:14pm on 06/04/07 (28)
- oh yeah, made these, love them. Anyone who hasn't tried them please do- they are perfectly wonderful [NT] - CathyZ from Kauai - 10:19pm on 06/04/07
- Oh yum. I do not have a sweet tooth, but I love chocolate and orange... - Dawn_MO - 12:53am on 06/05/07
- How did I forget these when you asked about chocolate orange things a while back? - Joe - 1:00am on 06/05/07
- Here is one posted by Olga. REC: Chocolate Covered Cherries - Dawn_MO - 12:28pm on 06/05/07
- I've made a lot of choc covered cherries in the past and could never understand... - cheezz - 4:20am on 06/06/07
- Would I have to add anything? I'm not fond of shortening or parafin. Could I just add unsweetened - Joe - 5:55am on 06/06/07
- parafin and shortening - Richard in Cincy - 6:13pm on 06/06/07
- Joe, as Richard says, you can temper the chocolate to get the consistency needed... - cheezz - 1:13am on 06/07/07
- Now I understand. Thanks, you guys. I thought the parafin was just to make it firmer - Joe - 1:48am on 06/07/07
- Tempering chocolate - rhoward2va - 10:19pm on 06/07/07
- Thanks, this sounds do-able. I've never understood the tempering process before. [NT] - Joe - 12:14am on 06/08/07
- Better than my $300 tempering machine! [NT] - rhoward2va - 3:48pm on 06/08/07
- What kind of Easter eggs are you coating? - Dawn_MO - 2:40pm on 06/08/07
- Coconut - rhoward2va - 3:47pm on 06/08/07
- Yes, please share this family recipe. [NT] - AngAk - 6:35pm on 06/08/07
- Here you go - rhoward2va - 12:16am on 06/09/07
- This recipe scares me... - Dawn_MO - 2:55am on 06/09/07
- I keep them in the freezer so I won't eat too many at once [NT] - rhoward2va - 12:21pm on 06/09/07
- Doesn't work. It's amazing how many things I'm able to eat frozen :) [NT] - cheezz - 12:41am on 06/10/07
- That's exactly what I was thinking, or I would have to figure out how to use my microwave! - Dawn_MO - 4:52am on 06/10/07
- Me three! I was thinking "and what's wrong with frozen?" [NT] - Curious1 - 4:51pm on 06/10/07
- Oh, what a sad lot we are, huh?! At least we're all in the same boat :) [NT] - cheezz - 1:29am on 06/11/07
- HELP! - swimmingfish5 - 12:54am on 06/15/07
- here is a link to rhowards hints on tempering chocolate, easier method. [NT] [LINK] - AngAk - 5:07pm on 06/21/07
- ISO: Bittersweet Chocolate Covered Strawberriy Cordials - Richard in Cincy - 6:17pm on 06/06/07
- They sound marvelous, but I can't quite picture.... - cheezz - 1:05am on 06/07/07
- more info. - Richard in Cincy - 3:17am on 06/07/07
- Maybe with the higher moister content, the fondant liquified faster? [NT] - cheezz - 5:32am on 06/09/07