Homemade Easter Eggs Recipe: Peanut Butter and Coconut Cream Filled

Ingredients

• 1 (8 ounce) package cream cheese
• 0.25 pound margarine, softened
• 2 teaspoons vanilla extract
• 2 pounds confectioners' sugar
• 12 ounces peanut butter
• 12 ounces flaked coconut
• 4 cups semisweet chocolate chips
• 2 tablespoons shortening

Instructions

1. In a large bowl, beat cream cheese, margarine, and vanilla with an electric mixer until smooth and well combined. Gradually add confectioners' sugar, mixing thoroughly after each addition. The dough will become very stiff.
2. Divide the dough evenly into two separate bowls. In one bowl, stir in the peanut butter until fully incorporated. In the other bowl, mix in the coconut until well combined.
3. Shape the dough into egg shapes using your hands and arrange them on cookie sheets. Place the molded eggs in the freezer and freeze for 1 to 2 hours, or until solid.
4. Melt the chocolate chips and shortening together over a double boiler until smooth. Let the melted chocolate cool slightly at room temperature before dipping the eggs.
5. Dip each frozen egg completely into the melted chocolate mixture, ensuring it's fully coated. Place the dipped eggs on wax paper-lined cookie sheets and return them to the freezer to harden. Store the finished eggs in the refrigerator to keep them fresh.

Nutrition

• Calories: 214 kcal
• Fat Content: 13 g
• Fiber Content: 2 g
• Sodium Content: 58 mg
• Protein Content: 3 g
• Cholesterol Content: 4 mg
• Carbohydrate Content: 25 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g