Add To Recipe Box Printable Format

Current Rating 0 from 0 votes with (117) page views. 1 2 3 4 5 6 7 8 9 10

Pennsylvania Dutch Coconut Easter Eggs

3/4 cup mashed potatoes, unsalted
2 cups flaked coconut, fresh or dried
1/2 teaspoon salt
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar
8 ounces semisweet chocolate
1 tablespoon vegetable oil

In mixing bowl, mix potato, coconut, salt and vanilla extract. Gradually mix in sugar. Cover; refrigerate overnight.

Shape into 1/2 tablespoon-size eggs.

Heat chocolate and oil until chocolate melts. Dip eggs into chocolate oil mixture. Set aside on wax paper in refrigerator to harden.

Makes about 60.

Email the recipe Pennsylvania Dutch Coconut Easter Eggs to a friend!