It’s a good thing holidays only come once a year, because every holiday comes with decadent array of goodies that are oh so bad for you. Grandma’s easter eggs are no exception. God, I love these things, but god are they bad for you. I suppose the coconut eggs are slightly better for you, but really, once you’re in this stratosphere of unhealthy food, does it really matter?
There’s not much I can say that I didn’t say yesterday. These things aren’t really complex; they are awesome in their simplicity. I prefer the coconut a bit. Make them, share them, enjoy them.
Grandma Bachetti’s Coconut Easter Eggs
1 bag sweetened shredded coconut
1 stick butter
5 tablespoons evaporated milk
2 tablespoons vanilla
3 cups powdered sugar
Mix the bag of coconut, butter, evaporated milk and vanilla in a stand mixer under low speed. Slowly add the powdered sugar to avoid the dust cloud effect. Scrape down the sides occasionally and continue mixing until well combined. Taking about two hand fulls, form an egg in your hands and set on a baking sheet with wax or parchment paper. These will be a it wetter/stickier than the peanut butter eggs, but you shouldn’t have much trouble. If you do, add more powdered sugar.
Put your eggs in the fridge to chill while you prepare your ganache. When the ganache has cooled but still liquidy, pour over your eggs and let harden back in the fridge. Enjoy.