Mounds Coconut Cream Eggs With Hershey's Chocolate Coating |
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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 6 |
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This is not for any dieters! They are addicting - in a good way of course. :) I think I got this off a Mounds coconut package - but don't remember for sure. I have made these at Eastertime for a lot of years. I also like to make them at Christmas time and tint the filling with either red or green food coloring. I am being general on the time. It will probably take a little less time. Ingredients:
6 tablespoons butter, melted, no substitutes |
1/3 cup light corn syrup |
2 teaspoons vanilla |
1/2 teaspoon salt |
3 1/2 cups powdered sugar |
3 1/4 cups coconut |
additional powdered sugar |
2 (8 ounce) boxes semisweet baking chocolate |
3 tablespoons shortening, no substitutes |
1 1/2 teaspoons shortening, no substitutes |
Directions:
1. In large bowl, stir together butter, corn syrup, vanilla and salt.
2. Gradually add powdered sugar and coconut, beating until blended.
3. Sprinkle about 1 TBSP additional powdered sugar on flat surface; knead 5 minutes.
4. Using 1 1/2 tsp mixture for each candy, shape into egg shapes.
5. Place on waxed paper-lined trays or cookie sheets.
6. Refrigerate 1-2 hours before dipping into chocolate coating.
7. After coating, loosely cover. Store in a cool dry place.
8. Coating:.
9. In a saucepan over medium heat, melt chocolate and shortening.
10. Whatever you do - DO NOT ADD ANY WATER. It will ruin the coating.
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