Chocolate Coconut Eggs Recipe
Are you looking for a delicious Easter treat? Look no further than this chocolate coconut eggs recipe! This recipe is a simple and delicious way to make a classic Easter treat. It’s perfect for kids and adults alike. This recipe is easy to make and requires minimal ingredients, making it the perfect recipe for a busy family. It’s sure to be a hit at your Easter celebration!
Description
This chocolate coconut eggs recipe is a classic Easter treat. The eggs are made with a chocolate cookie base and are filled with a creamy coconut custard. They are then dipped in melted chocolate and sprinkled with shredded coconut. This recipe is a great way to make a delicious Easter treat that everyone will love. It’s easy to make and requires minimal ingredients, making it the perfect recipe for a busy family.
Ingredients
For this recipe you will need the following ingredients:
- 1 package of chocolate cookie crumbs
- 1/2 cup of melted butter
- 1 cup of heavy cream
- 3 egg yolks
- 1 cup of sugar
- 1/4 cup of cornstarch
- 1 teaspoon of vanilla extract
- 2 cups of shredded coconut
- 2 cups of semi-sweet chocolate chips
- 1/4 cup of vegetable oil
Instructions
The first step in making the chocolate coconut eggs is to make the cookie base. Preheat your oven to 350 degrees. In a medium bowl, mix together the chocolate cookie crumbs and melted butter until combined. Press the mixture into the bottom of a 9x13 inch baking dish. Bake for 10 minutes. Let cool.
Next, make the coconut custard. In a medium saucepan, heat the heavy cream over medium heat. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch. Gradually whisk the hot cream into the egg mixture and continue to whisk until all the ingredients are combined. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the custard has thickened. Remove from heat and stir in the vanilla extract and shredded coconut. Pour the custard over the cooled cookie base and spread evenly. Let cool.
Finally, make the chocolate topping. In a medium bowl, combine the chocolate chips and vegetable oil. Heat in the microwave for 30 seconds, stirring every 10 seconds. Once the chocolate is melted and smooth, spread it over the cooled custard. Sprinkle with remaining shredded coconut. Let the eggs cool completely before serving.
Equipment
To make this recipe you will need the following equipment:
- 9x13 inch baking dish
- Medium bowl
- Medium saucepan
- Whisk
- Spatula
Notes
For best results, make sure the cookie base is completely cooled before adding the custard. Also, make sure the custard has cooled completely before adding the chocolate topping. Finally, let the eggs cool completely before serving.
Nutrition
One serving of this recipe is approximately 250 calories. It contains 16 grams of fat, 26 grams of carbohydrates, and 4 grams of protein. This recipe is high in fat, so it should be enjoyed in moderation.
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