The Recipe: Amish Coconut Cream Easter Eggs
This is a no-bake recipe that relies on mashed potatoes (yes, really!) as the binder. It sounds strange to modern cooks, but this is the authentic, old-school way to achieve that dense, moist, and creamy texture found in Amish candy shops without using fondant.
Prep time: 40 mins | Chill time: 1 hour | Yields: 12-15 eggs
The Filling:
- 3/4 cup mashed potatoes (unseasoned, no butter or milk added—just plain boiled potato, mashed until very smooth)
- 1 tbsp unsalted butter, softened
- 4 cups powdered sugar (more as needed)
- 2 ½ cups sweetened shredded coconut
- 1 tsp pure vanilla extract
- Optional: 1/4 tsp almond extract (for a deeper flavor profile)
The Coating:
- 12 oz semi-sweet or dark chocolate melting wafers
- 1 tbsp coconut oil or vegetable shortening
Instructions:
- Prepare the Binder: Boil a small potato until tender. Peel and mash it thoroughly while hot to ensure there are no lumps. Let it cool to room temperature.
- Mix the Base: In a large bowl, combine the cooled mashed potato and softened butter. Stir until smooth. Add the vanilla (and almond extract if using).
- Thicken the Dough: Gradually mix in the powdered sugar one cup at a time. The mixture will become very thick and dough-like.
- Add the Coconut: Fold in the shredded coconut by hand or with a sturdy spoon until evenly distributed.
- Shape: Dust your hands with a little powdered sugar. Scoop about 2 tablespoons of the mixture and roll it into a ball, then gently shape it into an egg.
- Chill: Place the shaped eggs on a baking sheet lined with parchment paper. Freeze for 30–60 minutes. This is critical—if they are too soft, they will fall apart in the warm chocolate.
- Dip: Melt the chocolate and oil in the microwave in 30-second bursts, stirring until glossy. Dip the cold eggs into the chocolate, letting the excess drip off.
- Decorate: Before the chocolate sets, you can drizzle with white chocolate or add a small sugar flower for a traditional look.
