Coconut Molasses Easter Eggs
Chocolate-covered coconut molasses buttercream candy eggs for Easter.
Tip: Decorate eggs with flowers, leaves and decorative swirls using Royal Icing which dries hard.
1/2 cup butter, softened
1/4 cup pasteurized egg substitute
1 teaspoon vanilla extract
2 cups (1 pint) molasses
10 cups (2 1/2 pounds) powdered sugar
4 1/2 cups (14 ounces) sweetened flaked coconut
12-ounces semisweet or bittersweet chocolate, broken in pieces
2 tablespoons vegetable shortening
- In large mixing bowl, cream butter, egg and vanilla together until creamy. Add molasses;mixing well. Gradually add powdered sugar a little at a time, mixing well after each addition until completely incorporated. Mix in coconut. Cover and chill for several hours or overnight.
- Shape into small egg-shaped pieces. Place on wax paper-lined baking sheet; cover and refrigerate for a minimum of 1 hour.
- In a double boiler over simmering water, melt chocolate and shortening together, stirring until smooth.
- Dip eggs into melted chocolate mixture and place on wax paper-lined baking sheet to harden. Store in covered container.
Makes about 2 1/2 to 3 dozen candy eggs.