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Nutrition Facts

Serving Size 1 (81g)

Recipe makes 28 servings

Calories 360
Calories from Fat 160 (44%)
Amount Per Serving %DV
Total Fat 17.8g 27%
Saturated Fat 11.8g 59%
Monounsaturated Fat 4.3g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 17mg 5%
Sodium 109mg 4%
Potassium 142mg 4%
Total Carbohydrate 52.8g 17%
Dietary Fiber 2.0g 7%
Sugars 49.4g
Protein 2.3g 4%

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Linda's Coconut Cream Almond Joy Easter Eggs

Recipe #220348 | 3 hours | 1½ hours prep | add private note
Linda's Busy Kitchen

By: Linda's Busy Kitchen
Apr 3, 2007

Easter just doesn't get any better than this! These eggs are FABULOUS... If you need a chocolate fix these are good anytime!Great project to make with the kids. Be prepared to make an afternoon of it! Please try my other recipes for Easter Eggs too! Linda's Butter Cream Easter Eggs and Linda's Peanut Butter Easter Eggs.

SERVES 28 -30 (change servings and units)

Ingredients

Directions

  1. 1
    Mix the butter and cream cheese together. (I put mine in the microwave for 30-45 secs. until softened).
  2. 2
    Add the confectionary sugar about 1 cup at a time, salt, and vanilla, and mix well. (I use my hands).
  3. 3
    Add the coconut, and mix until well blended. (I use my hands).
  4. 4
    Place the mixture in the freezer to chill for at least 20 minutes.
  5. 5
    Take out of the freezer and form into egg shapes with your hands. (It is helpful to put some confectionary sugar on your hands so the eggs don't stick to them, when rolling out the dough).
  6. 6
    Place each egg on a cookie sheet, covered with aluminum foil.
  7. 7
    When you are done, add 2 nuts on the top of each egg, pressing in slightly, so they don't fall out.
  8. 8
    Place in the freezer again for at least 25 minutes.
  9. 9
    Melt the chocolate in a a double boiler.
  10. 10
    Dip the bottom of the egg into the chocolate, then place it on a small flat dish.
  11. 11
    Take a lg. spoon, and spoon some melted chocolate on top, spreading around with a butter knife. Make sure you don't get it on too thick, or you won't have enough for the whole batch.
  12. 12
    To put the egg on the cookie sheet, use a sharp knife, and run it under the egg to transfer to the cookie sheet lined with aluminum foil.
  13. 13
    When done making eggs, put in the freezer for a few minutes to harden.
  14. 14
    Place each egg in pastel paper cupcake cups.
  15. 15
    Store in the refrigerator, covered with aluminum foil.

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Featured Reviews for This Recipe

From: MeganMuffins

On Mar 21, 2008

These are TDF! I don't know if there will be any left to go in my DH's Easter basket, but that WAS the plan! Right at the moment there are 8, but by Easter, who knows??? I may just eat them all myself hehe! Another great treat for my DH's sweet tooth thanks to Linda!

0 people found this review helpful

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  • From: Chef #744939

    On Mar 21, 2008

    I made these for my grandson's Easter basket, and they came out great! I'm not sure which ones he will like the best. These, the peanut butter ones or the butter cream ones! My co-workers will be thrilled to have these to snack on!

    0 people found this review helpful

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    From: Pamela J

    On Apr 9, 2007

    Oh my goshhhhh!!!!!!!! These are awesome. I did these mounds style(no almonds) and they were sooo delicious! I received two marriage proposals from married men at my church over these heavenly lil treats!!!

    3 people found this review helpful

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  • From: princesskim

    On Mar 25, 2008

    Another wonderful egg recipe from Linda! These eggs were even better than the candy bar!!! And they were quite easy to make. Thank you for sharing such a great recipe! We made and gave away several dozen over the weeks before and during Easter!

    1 person found this review helpful

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  • Read all 10 reviews

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