Coconut Chocolate Eggs

Holiday/Special Occasions

8 ounces cream cheese, softened

2 tablespoon butter, softened

4 cups confectioners’ sugar

1 cup flaked coconut

½ cup pecans, finely chopped

Combine cream cheese and butter until smooth. Add powdered sugar, coconut and nuts. Mix until smooth! Cover and refrigerate dough for about 2 hours or until easy to handle. Dust hands with powdered sugar and mold dough into small egg shapes. Cover and return to refrigerator until ready to dip.

Chocolate Dip

1 pound chocolate candy melts

Set microwave oven on defrost cycle. Place ½ pound of candy melts in shallow glass bowl and microwave

for 3 ½ minutes. Gently roll to coat eggs in melted chocolate. Set wire rack on large tray covered with wax paper beneath. A small table fan dries the chocolate quickly.

Carolyn Gass Hardimon, M. S. Home Economist