The Pioneer Woman Tasty Kitchen
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Jane’s Coconut Eggs

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This recipe was given to my Mom by an elderly neighbor a few years ago. Since then Jane has passed on but she still manages to put a smile on our faces every time we eat these eggs!

Ingredients

  • 2-½ cups Sweetened, Flaked Coconut
  • ¾ cups Light Corn Syrup
  • 2 cups To 3 Cups Milk Chocolate Chips (for Melting)

Preparation

Place 2 1/2 cups of sweetened flaked coconut in a medium sized mixing bowl.

Pour 3/4 cup of Light Corn Syrup into a microwave-safe container. Heat to just under boiling. Remove from the microwave when you see a few small bubbles rising to the surface. (This step could also be done on a stovetop.)

Pour heated corn syrup over the coconut. Set aside for approximately 1 hour so the coconut can absorb the corn syrup.

Wet hands in cold water. Shape coconut mixture in to medium size “eggs” and set on waxed paper. Let shaped eggs sit overnight so they can dry slightly.

Note: When shaping the eggs be sure to keep your hands wet so the coconut mixture does not stick. I usually shape 3-4 eggs before returning to the sink to wet my hands again.

When you are ready to assemble the eggs: Melt approximately 2 cups of milk chocolate chips. (Note: You may need more, that is why I always have a full bag on hand.) Remove eggs one at a time and dip in chocolate to coat. (The uncoated eggs will stick slightly to the waxed paper because of the corn syrup at the bottom. Just kind of “roll” them off the paper for best results.) Set the chocolate covered eggs on waxed paper to dry. Enjoy!

One Comment

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johnsscarlett on 4.23.2011

I love anything with coconut , so these are definitely something I will be trying soon. I loved your story about the neighbor it was very touching.

One Review

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westmonster on 4.25.2011

These were the stars of this year’s easter basket (alongside two kinds of homemade truffle eggs), and they turned out great!
I didn’t have any sweetened coconut, so I used regular and simply mixed in a little more syrup. Four eggs at a time before wetting my hands again worked well for me, also. The coconut-mix was a little uncooperative at first, but I got the hang of it about five eggs in.
Since the filling is kind of sweet, I like them better with dark chocolate coating (I did both milk and dark chocolate).
All in all: YUM!

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