It's Easter Time

When I was a young girl, I remember around Easter Time, each of us would receive a coconut cream chocolate egg. I have looked for them as an adult but have no luck in finding these eggs. About three years ago, I was watching an episode of Paula Deen and she was making this candy called Almond Chocolate Balls. Well, as you know, I got on line and found the recipe. To my amazement, it taste just like the Egg I remembered as a child. So, each Easter I make these coconut cream eggs. I would now like to share with you, my favorite followers.

• 1 pound box of Confectioner's sugar
• 1 stick of butter (softened)
• 14 ounces of coconut (1bag)
• 14 ounces of condensed milk
• 1 teaspoon almond extract
• 1 1/2 cup nuts (optional)
• 12 ounces of chocolate chips ( you may need more)
  

1. Cream the butter and add the sugar until mixed well.
2. Add the condensed milk and mix well.
3. Add the coconut, and almond extract; and if you wants nuts, this is the time.
4. Shape into balls or if you have an egg mold, you can.
5. Refrigerate until the cream is hard.
6. Melt the chocolate in a double boiler or microwave.
7. If you made balls, dip the balls in the chocolate and place on waxed paper; refrigerate.
8. If you have shaped the cream into an egg shape, then you can pour the chocolate over the egg and spread to cover the egg.
   
9. Place in the refrigerator until the chocolate hardens.

Ahhhh, it brings back memories. I am one happy lady to have my coconut cream egg for Easter.