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Filled Coconut Eggs

    

Easter delicacy for big whippers.

Cook

No. of servings

34

Ready in

Difficulty

medium

 

 

biscuits10.5oz300grams
cocoa powder1oz30grams
grated coconut3.5oz100grams
grated coconut-
hazelnut34pcs34pieces
icing decorations-
powdered sugar3.5oz100grams
raisins1.75oz50grams
rum3.25tbsp50milliliters
unsalted butter10oz280grams

1. 

raisins 1.75 oz (50 g)  rum 3.25 tbsp (50 ml)

Place raisins in rum and allow them to soak for 24 hours.

2. 

grated coconut 3.5 oz (100 g)  powdered sugar 1.75 oz (50 g)  unsalted butter 4.25 oz (120 g)

Put in a bowl grated coconut, sugar, and sliced butter. Work the soft mixture.

3. 

Mix strained raisins in and place it in the refrigerator.

4. 

biscuits 10.5 oz (300 g)  powdered sugar 1.75 oz (50 g)  unsalted butter 5.75 oz (160 g)  cocoa powder 1 oz (30 g)

Finely crush biscuits, add sugar, softened butter, cocoa powder and rum from the raisins.

5. 

Work the soft mixture and place it in the refrigerator. Cool it for a while and then form 34 pieces of equal balls. For better handling, place them again in the refrigerator.

6. 

hazelnut 34 pcs

From the white coconut mixture form 34 pieces of small eggs. Put hazelnut into each egg.

7. 

Press each dark ball so that it becomes flat and cover the white egg with it. Shape them into eggs, as good as we can :).

8. 

Place eggs in the refrigerator. Once they are stiff, finish the shaping ...

9. 

grated coconut  icing decorations

... and coat them in grated coconut or colorful icing decorations.

10. 

Store in the refrigerator.

Bon appetit!

 

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