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Coconut Cream Easter Eggs

User Rating 1 Star Rating (2 Reviews)


Mashed potatoes is the mystery ingredient in this recipe for Coconut Cream Easter Eggs.

Prep Time: 24 hours

Total Time: 24 hours


  • 1 medium potato; cooked and mashed (do not season)
  • 1 pound bag coconut
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 3 pounds powdered sugar
  • 1 pound chocolate, melted


Completely combine first four ingredients. Gradually add powdered sugar. Mix until blended. Line a large cookie sheet with wax or parchment paper. Shape mixture into an egg shape. Refrigerate.

The following day dip eggs into chocolate. Set back on cookie sheet to harden. Decorated as desired.

User Reviews

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 1 out of 5
Ratios are all wrong, Member LouiseMelcher

I remembered making these as a child with my mom and found this recipe from a Google search. The idea is right, but the relative quantities to the potato are all wrong. There should be about 3/4 c. unseasoned mashed potato, 2 cups unsweetened dry coconut, 1/4 tsp. salt, 1 tsp. vanilla, 6 cups (1-1/2 lb.) powdered sugar. Let the potato cool before using. Otherwise it melts the sugar and you use more. Combine the potato, coconut, salt, and vanilla. Add the sugar a cup at a time and mix well. The first cup will draw the water from the potato. Continue adding sugar to taste and the mixture becomes slightly stiff. Refrigerate overnight. Allow to come to room temperature, then shape into eggs. A cookie scoop works well for uniform size. Use melted bittersweet chocolate for a less sweet coconut egg.

29 out of 30 people found this helpful.

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