Instructions
- Cream the butter on medium speed for two minutes until light and fluffy.
- Add the Eagle Brand® Sweetened Condensed Milk and both extracts, then mix on low speed for one minute. Scrape down the sides and mix again until combined and smooth.
- With the mixer running on low speed, spoon in one cup of powdered sugar at a time until the mixture becomes a thick paste. You may need to increase the mixer speed as it thickens.
- Add the shredded coconut and mix until it gets completely combined.
- Using a 2-inch cookie scoop, form the dough into an egg shape, then place on a baking pan lined with parchment paper. You can make them as large or small as you’d like.
- Repeat with the remaining dough, then transfer the pan to the freezer and flash freeze for 30 minutes.
- Once frozen, melt the chocolate wafers in a heatproof bowl.
- Add one frozen egg at a time to the melted chocolate, turning to coat completely. Use two forks to carefully lift the egg, allowing the excess chocolate to drip off before transferring back to the pan.
- To decorate, drizzle the remaining melted chocolate over top of the eggs with a spoon or piping bag, then add on sprinkles.
- *For simply Cream Eggs: Leave out the shredded coconut and swap out the coconut extract to another flavor if desired (lemon, orange, etc.)
- *For Peanut Butter Cream Eggs: Add 1-2 tablespoons of processed peanut butter in place of the shredded coconut and adjust for consistency by adding more powdered sugar until the filling is able to hold shape. Avoid natural peanut butters as they have too much excess oils/liquids.
- Recipe by our friend Callan @thecozyplum
