Coconut Egg
Creamy coconut eggs with a sweet, chewy texture, perfect for coconut lovers and holiday treats, dipped in chocolate for added indulgence.
Ingredients
- 3 lb. 10x sugar
- 3/4 c. white syrup
- 2 sticks oleo ⓘ
Instructions
- Start with oleo, and beat until creamy.
- Add 1 pound of sugar, then add white syrup.
- Add as much sugar as you can and half a bag of coconut.
- When mixture becomes too stiff for the mixer, add the rest of the sugar and coconut by hand.
- Adjust the amount of sugar depending on the consistency of the oleo.
- Form the mixture into eggs or bite-sized pieces; it should be pliable.
- Place on a pan and refrigerate until cool, even overnight.
- Dip the cooled pieces in melted chocolate and put on wax paper to cool.
Nutrition & Diet Analysis (per serving)
24
kcal
1% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).