Try this Coconut Cream Eggs recipe
- Carbohydrate 423.631288997176 g
- Cholesterol 285.376413518808 mg
- Fat 259.247887771467 g
- Fiber 33.6320004495904 g
- Protein 35.0520354724007 g
- Saturated Fat 157.932791948348 g
- Serving Size 1 1 recipe (898g)
- Sodium 877.861044973849 mg
- Sugar 389.999288547586 g
- Trans Fat 19.7932615578865 g
- Calories 3852 calories
Step-by-step
- Using a hand mixer, beat cream cheese and butter until blended.
- Incorporate powdered sugar and coconut.
- Refrigerate for 1 hour or until easy to mold with hands.
- Prepare a baking sheet by lining with wax or parchmant paper.
- Dust your hands with powdered sugar and mold mixture into egg shapes.
- Place on a prepared baking sheet.
- Place in freezer for 2 hours or until eggs are firm.
- Melt chocolate chips and shortening in microwave by heating for 30 seconds then stirring and repeating until melted and smooth.
- Dip eggs into chocolate mixture insuring that they are completely coated.
- Place back on prepared pan.
- Refrigerate until hardened.
Judging Texture and Consistency
Powdered sugar acts as the primary structural anchor in this confectionery dough, absorbing excess moisture from the dairy fats while building a dense, moldable interior. Cream cheese and butter must be fully softened to room temperature before mixing, otherwise pockets of cold fat will prevent the sugar from dissolving evenly into a cohesive mass. Chill the shaped centers until they feel completely firm to the touch and hold their shape without indenting under light pressure, which typically requires two hours in a standard household freezer. If the centers remain tacky, the warm chocolate coating will cause the sugar matrix to slump and dissolve upon contact.
Coating and Tempering Mechanics
Shortening added directly to the chocolate chips lowers the melting point and thoys out the viscosity, ensuring a fluid, thin shell that coats the centers smoothly rather than clumping into thick, uneven ridges. Heat the chocolate in thirty-second increments, stirring vigorously between intervals to distribute thermal energy evenly and prevent scorching the cocoa solids. Adjusting batches downward or upward requires careful attention to the fat-to-sugar ratio, as halving or doubling the components will alter the setting time of both the interior coconut paste and the exterior shell.
