- 2 pounds [1 kg] icing sugar
- 1 1/2 teaspoons [7.5 mL] vanilla
- 1 [8-ounce / 227-g] pack cream cheese
- 1/4 pound [113 g] butter, at room temperature
- 1/2 teaspoon [2.5 mL] salt
- 1 bag shredded coconut
- 2 heaping tablespoons [30 mL] peanut butter
- 7 squares any chocolate
- Paraffine wax
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- Thoroughly mix together icing sugar, vanilla, cream cheese, butter and salt.
- Half mixture; add coconut to one half and peanut butter to the other half.
- Thoroughly mix, then shape into eggs or balls.
- Arrange onto a cookie sheet; refrigerate until firm.
- To coat, melt together approximately 7 squares chocolate and 1 shaving of paraffine wax from the smallest end of cake, about 1/8 inch [3 mm] thick for each square of chocolate.
- Dip hardened eggs or balls into melted chocolate mixture until well coated.
- Leave to harden onto waxed paper.
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