COCONUT CREAM
EGGS
6 tab. butter, melted
1/3 cup light corn syrup
2 tea. vanilla extract
1/8 tea. salt
3½ cups (l lb.) confectioners’ sugar
3¼ cups (10 oz. pkg.) sweetened coconut flakes
additional confectioners’ sugar
Hershey’s “Simply Stirred” Chocolate Coating*
In large
bowl, stir together butter, corn syrup, vanilla, and salt. Gradually add powdered sugar and coconut,
beating until blended. Sprinkle about 1
tab. powdered sugar on flat surface.
Spoon on the coconut mixture; knead about 5 min. Using 1½ tea. for each candy, shape into egg
shape. Place on wax paper covered
tray. Refrigerate 1 to 2 hours before
dipping into chocolate coating. After coating, loosely cover. Store in cool, dry place. Yield about 40.
PEANUT BUTTER
EGGS
Omit
coconut flakes. Add 1½ cups Reese’s Peanut
Butter. Proceed as directed above.
*See recipe
for Hershey’s Simply Stirred Chocolate Coating.