Recipe Submitted by : Fountain Avenue Kitchen [Click and find more such recipes from Fountain Avenue Kitchen]
1 8-ounce package cream cheese, room temperature
1/4 pound (1 stick) butter, room temperature
1 teaspoon vanilla
1/4 teaspoon salt
1 14-ounce bag flaky coconut
1 2-pound bag confectioner’s sugar
approximately 1 pound good, dark melting chocolate for dipping ***
- Cream butter, cream cheese, vanilla, and salt. Stir in coconut. Add sugar, about a third at a time, until it is completely incorporated. Form into a big, rectangular block, wrap in parchment or wax paper then again in plastic wrap and chill until firm. At this point, you may leave in the refrigerator for up to a few days.
- When ready to roll into eggs, I like to slice into evenly-sized squares and roll in a circular shape. Since I make my peanut butter candy in egg shapes, this is a good way to distinguish the two. On occasion, I have made them both in egg shapes and have drizzled a little white chocolate over the top of the coconut eggs to tell the difference. Do whatever you like best. As you roll, place the eggs on a parchment-lined baking sheet. When finished, you may refrigerate overnight or until ready to dip them in the chocolate.
- Finally, melt chocolate in a double boiler. Dip the eggs and remove to a parchment-lined baking sheet. I like to keep a twenty or so out at a time, leaving the remaining eggs in the refrigerator. They will be easier to dip if they are cold. I have tried the utensils made for dipping chocolates, toothpicks, and any way I can think of to make this process easy and less messy! The way that has ultimately worked best for me is to use a dinner fork. I drop the egg in the chocolate, roll gently to coat, and lift it out with the fork. Hold the egg on the fork for a few seconds, allowing the excess chocolate to drip back into the pot, then gently slide off of fork and onto baking sheet. If you end up with “feet”–a puddle of chocolate that pools around the egg–you can gently break this off once the chocolate hardens. My kids, however, think these are the best ones because they get more chocolate!
Note: One year, I thought I would be smart and put the dipped eggs on a cooling rack thinking this was a fast, easy way to drain the excess chocolate. Don’t do it! . The eggs stick to the rack and part of the bottom will cling to the rack when you try to remove them.
If you want to try tempering chocolate:
- I used to buy the melting chocolate that didn’t need to be tempered. Now I buy the kind that does. The only risk you run if you don’t temper it properly is that the chocolate looks a little streaky. It will still taste fabulous. What I do, however, is melt small amounts at a time–maybe 8 ounces–in a double boiler. Then turn the heat off and add about a quarter cup (no need to measure, just a small handful) of chopped chocolate and stir it in. This brings the temperature back down which is how it tempers. I turn the heat back on when I need to add more chocolate or if I get sidetracked and the chocolate cools too much and starts to thicken. Repeat the process as needed, adding a little more chopped chocolate after the bigger chunks are melted. When you are melting chocolate in the microwave, you can use a similar process. Just heat in 30-second intervals, stirring as you go. When all chocolate is just melted, stir in some chopped chocolate and let it melt in the heat of the already-warm chocolate.
*** I recently tried dipping a few of the eggs in unsweetened chocolate, wondering how that would balance with the sweet filling. I am a fan of dark chocolate, in general, but I loved this truly bitter-sweet pairing.