Coconut Cream Eggs
5 ingredients
3 steps
Ingredients
- 2 1/2 cups sugar confectioners'
- 1/2 cup butter melted
- 2 tablespoons sweetened condensed milk
- 1 tablespoon McCormick Coconut Extract
- 12 ounces milk semi-sweet or dark baking chocolate, chopped
Directions
-
1Beat sugar, butter, condensed milk and extract in large bowl with electric mixer on medium speed until well blended and smooth. Shape mixture into 1-inch balls then gently roll to form an egg shape. Place on wax paper-lined tray. Refrigerate 1 hour.
-
2Melt chocolate in medium microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute.
-
3Using a fork, dip 1 egg at a time into the melted chocolate. Tap back of fork 2 to 3 times against edge of dish to allow excess chocolate to drip off. Place egg on wax paper-lined tray. Repeat with remaining eggs.
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