coconut eggs
| Measure | Ingredient |
|---|---|
| Betty Hoffman, Bloomsburg | |
| ¼ cup | Butter |
| ¼ cup | Light cream |
| 6 eaches | Semi-sweet chocolate |
| Pieces | |
| 2 cups | Sifted confectioners' sugar |
| 3 cups | Flaked coconut |
| 2 teaspoons | Vegetable shortening |
COATING
In saucepan slowly heat butter until golden. Gradually stir in sugar, cream and coconut. Drop by teaspoonfuls on wax paper. Cool, then shape into egg shapes. Refrigerate. Over hot water, not boiling, melt chocolate with shortening. Stir until smooth. Dip egg-shaped coconut candy into chocolate. Set on wire rack until candy coating becomes firm. Cover with wax paper. Makes 2 dozen. From: Lancaster Farming Shared By: Pat Stockett
Submitted By PAT STOCKETT On 04-07-95
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