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INGREDIENTS:
° 8 oz of cream cheese, softened
° 1 tablespoon of softened butter
° 4 cups of powdered sugar, (icing sugar)
° 1 cup of grated coconut
° 1 bag (12 oz) of melting chocolate chips
* DIRECTIONS :
- Your baking sheet must be lined wiith parchment paper; put aside.
- Then choose a medium bowl and beat together cream cheese and butter with a hand mixer until blended. Now that it’s mixed, you can gradually add powdered sugar, then add coconut and make sure it’s well incorporated using a mixing spoon. And please refrigerate about about 1 hour.
- At this point, you need to sprinkle your hands with powdered sugar and mold the coconut mixture into an egg shape.
- Coconut eggs should be placed on baking paper and frozen for about 1 hour.
- Now you had better melt the chocolate fondant according to the instructions on the package.
- Once cooked, dip the egg into the chocolate with a fork and turn it over to cover completely. Then, help transfer the chocolate coated egg to the parchment paper using a second fork.
- Remember to always refrigerate for about 5-10 minutes for the chocolate to harden.
- And yes, serve immediately or store in the refrigerator in an airtight container; as wanted.
