Coconut Easter Eggs 2 RecipeOrigin: America Period: Traditional |
Ingredients:
150g cooked, mashed potatoes, unsalted
Coconut Easter Eggs 2 Preparation:Method:Combine the potatoes, coconut, salt and vanilla extract in bowl. Beat well then gradually mix in the sugar until thoroughly combined. Cover and set aside in the refrigerator to chill over night. The following day take about 1/2 tbsp of the mixture and shape into eggs. Set aside on waxed paper until you have shaped all of them. Once you are done chop the chocolate and add (along with the oil) to a bain-marie (double boiler) over simmering water. Cook until the chocolate has melted and is smooth then take off the heat and set aside to cool a little. When ready dip the eggs in the melted chocolate to cover completely. Set aside on greaseproof (waxed) paper until cooled then place in the refrigerator to harden. Find more Easter Recipes Here |
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