These are amazing. If you love chocolate and coconut – these are a great treat, not only at Easter, but year round. Find them at your local Amish bakery or make them yourself with this easy to do recipe.
INGREDIENTS
- 1 cup Graham cracker crumbs
- 1 cup shredded coconut
- 2 ½ cups powdered sugar
- 1 cup crunchy peanut butter
- ½ cup melted butter
- 1 tsp vanilla
- ¼ tsp salt
- ½ lb chocolate candy coating
- candy sprinkles
INSTRUCTIONS
- Preheat the oven to 325 degrees, and spread the coconut on a small baking sheet.
- Bake until the coconut is golden brown, stirring after every 2 minutes to prevent browning.
- Place the toasted coconut in a bowl along with 1 cup of the Graham cracker crumbs, and 1 1/2 cups of powdered sugar.
- Stir vigorously for 5 minutes.
- Add the peanut butter, melted butter, vanilla, and salt.
- Mix until the candy is well-mixed.
- Add the remaining powdered sugar 1 /2 cups at a time to make the candy firm enough to shape into balls. The mix should not be dry and crumbly.
- Using a spoon, scoop up a small amount of candy and roll it between your hands until it is an egg shape.
- Place it on a baking sheet lined with parchment paper and repeat with the remaining candy until you have approximately twenty eggs.
- Place the chocolate in a saucepan over low heat. A double boiler works best for this. Stir often
- When the chocolate is melted, dip the eggs in the chocolate and place them on a parchment paper-covered sheet. While the chocolate is still wet, sprinkle the tops of the eggs with candy sprinkles or other decorations
- Refrigerate for 30 minutes to set the chocolate
