- 227 g [8 ounces] cream cheese, softened
- 227 g [8 ounces] butter
- 15 mL [3 teaspoons] vanilla
- 2 1/2 pounds [1,13 kg] icing sugar
- 750 mL [3 cups] coconut flakes
Chocolate Coating
- 227 g [1/2 pound] baking chocolate
- 1/4 block paraffine wax, chopped or shaved
|
- Well mix together softened cream cheese, butter, vanilla, icing sugar and coconut flakes until smooth.
- Shape mixture into small eggs; arrange onto waxed paper.
- Refrigerate eggs for 2 to 3 hours.
- Then, into the top part of a double boiler over hot not boiling water, melt together baking chocolate and chopped or shaved paraffine wax.
- Dip cold eggs into melted chocolate until well coated; arrange onto waxed paper and refrigerate until hardened.
|
