Mary Santoroski

Easter Eggs

Desserts
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Mary Santoroski
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Published

Description

Cream the cream cheese and butter by hand.

Add coconut and nuts and mix well.

Add confectioners' sugar gradually, using only enough to shape the mixture into eggs.

Shape into small eggs, about 1 heaping teaspoon each.

Place on waxed-paper-lined cookie sheets and let stand overnight in a cool place.

Coat with melted German chocolate, unsweetened chocolate, or morsels. Combining two types of chocolate is suggested.

For easier dipping, melt the chocolate over a double boiler and thin with a few chips of paraffin.

Store eggs in a cool place.

Source Note

Original page 53. Contributed by Mary Santoroski.

Ingredients

Structured rows stay easy to scan and print.

  • 8 ounces cream cheese
  • 1 tablespoon soft butter
  • 1 cup shredded coconut
  • 1/2 cup chopped nuts
  • 1 1/2 to 2 pounds confectioners' sugar

Directions

Ordered steps keep the recipe easy to follow.

  1. Cream the cream cheese and butter by hand.
  2. Add coconut and nuts and mix well.
  3. Add confectioners' sugar gradually, using only enough to shape the mixture into eggs.
  4. Shape into small eggs, about 1 heaping teaspoon each.
  5. Place on waxed-paper-lined cookie sheets and let stand overnight in a cool place.
  6. Coat with melted German chocolate, unsweetened chocolate, or morsels. Combining two types of chocolate is suggested.
  7. For easier dipping, melt the chocolate over a double boiler and thin with a few chips of paraffin.
  8. Store eggs in a cool place.