Guest guest Posted March 13, 2002 Report Share Posted March 13, 2002 Pennsylvania Dutch Coconut Easter Eggs Yield: 60 servings 3/4 cup mashed potatoes; unsalted 2 cups flaked coconut, fresh or dried 1/2 tsp. salt 1 tsp. vanilla extract 3 1/2 cups confectioner's sugar 8 oz. semisweet chocolate (dairy free) 1 Tbsp. vegetable oil In mixing bowl,mix potato,coconut,salt and vanilla.Gradually mix in sugar.Cover; refrigerate overnight.Shape into 1/2 tbs.size eggs.Heat chocolate and oil until chocolate melts.Dip eggs into chocolate oil mixture.Set aside on wax paper in refrigerater to harden.Makes about 60. Vintage Vegan Tea http://www.VintageVeganTea Christian Vegan Cooking http://www.Christian-Vegan-Cooking Vegan and Gluten Free http://www. Quote Link to comment Share on other sites More sharing options...
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