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Friday, March 22, 2013

Coconut Cream Marshmallow Eggs

  • 8 oz. cream cheese, at room temperature
  • 1 T. Chobani Fat Free Vanilla Yogurt
  • 1 c. powdered sugar
  • 1 c. marshmallow creme
  • 3 c. flake coconut
  • 2 c. semi-sweet chocolate chips
  • 1 T. shortening
In a medium bowl, beat cream cheese and yogurt until smooth. Add powdered sugar, marshmallow creme, and coconut, stirring to blend completely. Refrigerate mixture for 1 hour. Then use your hands to mold the coconut mixture into egg shapes. I rolled about a tablespoon of coconut mixture into a ball, laid it on a baking sheet lined with wax paper, and then flattened the ball a bit and shaped it into an egg. Once your pan is full, place it in the freezer or refrigerator for an hour or two to firm up.
Melt chocolate chips and shortening over very low heat. Place melted chocolate in a small but deep bowl. Remove a few coconut eggs at a time from the freezer and dip them into the chocolate mixture. I like to use a fork to remove them from the chocolate...just pick up the egg on top of the fork's tines, gently tap any excess chocolate off, and then slide the bottom of the fork out over the edge of your bowl to remove excess chocolate underneath the egg. Return the chocolate coated egg to the wax paper. Refrigerate again to set. Store in the refrigerator.

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