Coconut Cream Eggs

---------- Recipe via Meal-Master (tm) v8.05

Title: Coconut Cream Eggs
Categories: Chocolate, Candies
Yield: 1 servings

6 tb Butter; melted
1/3 c Light corn syrup
2 ts Vanilla extract
1/2 ts Salt
1 lb Powdered sugar
3 1/4 c Mounds sweetened coconut
-flakes
=(10-oz. pkg.)
Additional powdered sugar
Simple chocolate coating
= (recipe follows)

Recipe by: www.hersheys.com
1. In large bowl, stir together butter, corn syrup, vanilla
and salt. Gradually add powdered sugar and coconut, beating
until blended.
2. Sprinkle about 1 tablespoon additional powdered sugar on
flat surface. Spoon coconut mixture onto prepared surface;
knead about 5 minutes. Using 1-1/2 teaspoons mixture for
each candy, shape into egg shape. Place on wax
paper-covered tray.
3. Refrigerate 1 to 2 hours before dipping into SIMPLE
CHOCOLATE COATING. Place coated eggs on wax paper-covered
tray. Store in cool, dry place. About 40 candies.
SIMPLE CHOCOLATE COATING
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
or HERSHEY'S MINI CHIPS Semi-Sweet Chocolate2 tablespoons
plus 2 teaspoons shortening (do not use butter, margarine
or oil)(1) In medium heat-proof bowl, place chocolate
chips and shortening. In separate large heat-proof bowl,
put very warm water (100 F. to 110 F.) to 1-inch depth.
Carefully place bowl with chocolate into bowl with water;
water should come halfway up side of chocolate bowl.
(2) With dry rubber scraper, stir chocolate and shortening
CONSTANTLY, until chocolate and shortening are melted and
mixture is smooth. Do NOT get water in bowl with
chocolate.* If water cools, replace it with very warm water
as directed above. Remove chocolate bowl from inside water
bowl.
(3) With fork, one at a time, dip chilled centers into
chocolate mixture; gently tap fork on edge of bowl to
remove excess chocolate.** Invert coated center on prepared
tray; swirl small amount of melted chocolate on top to
cover fork marks; let stand until firm. Store candies
loosely covered in cool, dry place. Coating for 3 to 4
dozen centers.
* If water or moisture gets into chocolate, it can seize
and tighten. As an emergency measure, ONLY, stir in
additional shortening, 1/2 teaspoonful at a time, just
until chocolate is fluid again.
** If chocolate mixture cools below 84 F, return bowl with
chocolate into bowl with warm water. Chocolate is best for
coating between 84 F. and 88 F. JMHershey's is a registered
trademark of Hershey Foods Corporation. Recipe may be
reprinted courtesy of the Hershey Kitchens.

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