By Jeanne Neill on behalf of IBEW Local 98
Chocolate Covered Coconut Cream Easter Eggs Ingredients: ➜ 1/2 cup butter, softened ➜ 1 teaspoon vanilla extract ➜ 2/3 cup sweetened condensed milk ➜ 6 cups confectioners’ sugar ➜ 3/4 cup Baker’s coconut Directions: Cream butter and vanilla in the large bowl of the electric mixer. Beat in condensed milk. Slowly blend in the confectioners’ sugar. Mix in the coconut. With a spoon, form small egg shapes. Set on a wax paper-covered cookie sheet and refrigerate while you make the chocolate coating.
Chocolate Coating Ingredients: ➜ 1 ½cups miniature semi-sweet chocolate chips ➜ 2 tablespoons vegetable shortening ➜ 2 tablespoons light corn syrup Directions: Bring 3 inches of water to a boil in a pot. Remove from heat. In a heatproof Pyrex bowl, combine chocolate chips, shortening and corn syrup. Place bowl over hot water in pot, but do not let bottom of bowl touch the hot water. Stir with a rubber spatula until chocolate is melted and shiny. Remove candies from refrigerator and with a fork, dip into melted chocolate. Let excess drip off and place on waxed paper. Decorate with sprinkles or jimmies. Refrigerate for 10 minutes until set. Then let the chocolate coating dry at room temperature. ✻ 38
| rowhome magazine