Search thousands of recipes reviewed by home cooks like you.

Easter Eggs

Easter Eggs

  • Prep

    3 h
  • Cook

    10 m
  • Ready In

    3 h 10 m
Joan Zaffary

Joan Zaffary

If you want to wow your family with extra special Easter eggs, this is the recipe for you! These are peanut butter and coconut cream eggs dipped in chocolate. They are both delicious and beautiful!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 60 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
  2. Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
  3. Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MARIONMACLEOD
78

MARIONMACLEOD

3/11/2005

Thank you for this recipe, I have been looking for it. We made these when I was young and I wanted to make for my kids. I tinted a portion (about 1/3)of the cream mix yellow for the yolks and created "real eggs" by rolling the yolk in the white mix and shaping eggs. It was a huge hit.

BethK
71

BethK

4/13/2004

After taking these to a church luncheon, I was inundated with compliments! I did double the butter this recipe called for which made the filling much smoother. I made vanilla, chocolate and butter pecan fillings. (For my butter pecan, I used Watkins Butter Pecan flavoring and about 1/2 cup of well chopped pecans for a third of the filling mixture.) All of the flavors were a big success!

MIACAG
48

MIACAG

4/20/2006

Great recipe!! I made these for Easter and they were a huge hit. I used 16 oz of natural peanut butter (because I love peanut butter) and they were very creamy. Thanks for this recipe, I'll use it often.

Similar recipes

ADVERTISEMENT