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How to make this coconut cream eggs recipe. Place the butter, vanilla, salt and ½ cup of the confectioners' sugar in a large bowl. Turn the mixer on to a medium setting and cream the ingredients. Alternate the milk and the rest of the confectioners' sugar and beat after each addition. Continue beating the mixture until it is smooth.

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Instructions. Make the eggs: Add the coconut to a blender and pulse 2-3 times and transfer it to a large bowl. Add one cup of the sugar, the butter and vanilla and mix to combine. Add the milk and the rest of the sugar alternately and mix until well combined.

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Directions. In a bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1-1/2 hours or until easy to handle. Using hands dusted with confectioners' sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet. Freeze for 2 hours or until slightly firm.

Coconut Cream Eggs Recipe

Instructions. Line a half baking sheet with parchment paper, set aside. In a medium bowl, using a hand mixer beat cream cheese and butter until blended. Add powdered sugar and coconut and stir well until incorporated. Refrigerate for about 1 hour or until easy to mold with hands.

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Instructions. Preheat the oven to 325, and spread the coconut on a small baking sheet. Bake until the coconut is golden brown, stirring after every 2 minutes to prevent browning. Place the toasted coconut in a bowl along with 1 cup of the graham cracker crumbs, and 1.5 cups of powdered sugar.

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Cream the butter on medium speed for two minutes until light and fluffy. Add the Eagle Brand ® Sweetened Condensed Milk and both extracts, then mix on low speed for one minute. Scrape down the sides and mix again until combined and smooth. With the mixer running on low speed, spoon in one cup of powdered sugar at a time until the mixture.

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In a medium sauce pan, melt the butter and peanut butter together over medium heat. Once the butter and peanut butter mixture is melted pour it into another large bowl. Stir in the vanilla. Stir in the powdered sugar until well combined. Place into fridge for 30 minutes.

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Instructions. Line a baking sheet w/ parchment or wax paper. Set aside. Add all ingredients to a food processor or blender and give it a whirl until the mixture is well mixed and starts to stick together. Pop the coconut mixture into the freezer for 5 minutes to make shaping the Easter eggs easier. While in the freezer, melt white chocolate.

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Place the coconut, butter, marshmallow cream, cream of coconut, and powdered sugar in a large mixing bowl. Beat until completely mixed together. Refrigerate for 30 minutes. Roll the mixture into 12 even balls. Press each ball flat using the palm of your hand and shape into an egg shape. Refrigerate for another 30 minutes.

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Mix thoroughly. Add coconut and vanilla extracts and mix thoroughly again. Start adding powdered sugar, add 2-3 cups at a time and mix well. Before adding the last 2 cups of powdered sugar mix the shredded coconut in. Add the last of the powdered sugar and mix and knead until everything comes together.

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Turn coconut mixture out onto a sheet of parchment paper. Shape into a 1-inch-thick 7- x 6-inch rectangle. Refrigerate until firm, about 2 hours. Cut rectangle into 36 pieces. With clean hands, roll each piece into a ball; flatten each slightly to create an oval-egg shape. Freeze until ready to use.

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Peanut Butter Filling. Blend peanut butter, vanilla, and butter until creamy. Add confectioner's sugar and blend until mixture clumps together somewhat. It will still look crumbly. Add 1 Tablespoon of the evaporated milk or water and continue blending. Add by the teaspoon until the mixture turns smooth and creamy.

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How to make Coconut Cream Eggs. STEP 1: In the bowl of a stand mixer with the paddle attachment, cream the butter on medium speed for about two minutes until fluffy and lighter in color. STEP 2: Add the sweetened condensed milk, vanilla extract and coconut extract and mix to combine, then scrape down the sides.

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Use a rubber spatula or wooden spoon to mix until all of the confectioner's sugar has been incorporated. Next, add the shredded coconut and stir. Cover the bowl and place in the refrigerator for 30 minutes, or up to 48 hours. Line 2 large baking sheets with parchment paper. Remove the bowl from the refrigerator.

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Cut rectangle into 36 (1-inch) pieces. With clean hands, roll each piece into a ball; flatten each slightly to create an oval egg shape. Freeze until ready to use. Place half of the bittersweet chocolate in a heatproof bowl; set bowl over a saucepan of gently simmering water. Remove bowl from heat once chocolate is melted, and stir in remaining.

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FOURTH STEP: Place the tray into the freezer and chill for one hour. In a microwave safe bowl, melt the milk chocolate chips at 30 second intervals. Stirring after each. Remove the eggs from the freezer. Using a fork, dip each egg into the melted chocolate and set it on a tray to dry.