Coconut Easter Egg Candies

A few posts ago, I made a joke about making these candies as Easter eggs.

Well, joke's on me, because I couldn't stop thinking about making them.

I dug deep into my baking cabinet and pulled out a rainbow of sugar sprinkles.

I mixed and rolled and wound up with a rainbow army of delicious little eggs taking over my life.

I deviated a little from Joy's recipe, but not by much.

Here's what I used [makes about 55-60 eggs ]:

1/4 cup (half a stick) unsalted softened butter

4 oz softened cream cheese

4 cups powdered sugar

pinch of salt

3 1/4 cups unsweetened coconut

3 teaspoons pure vanilla extract

Start by spreading the coconut on a baking sheet to toast. 5 minutes at 375 F should do it. 

Don't let it go for too long- you just want to dry it out a little, not burn it. 

I had a 14oz package so I used "a little more than half" and measured it after it was toasted. 

And after I had snacked on it. Oops.

Mix everything together, starting with the butter and cream cheese,

then slowly adding the sugar and coconut. 

This is what happens when you aren't careful with the powdered sugar.

Dig out your sugar sprinkles and get ready to roll!

1: Scoop 2: Shape 3: Roll 4: Done!

Place your little rainbow bites on a parchment covered baking sheet and pop them in the fridge.

Then do something adorable like this to serve them!

[I found this stuff at Target and couldn't resist.]

Happy Easter!