- Line a baking sheet with baking paper and set it aside.
- In a bowl with a mixer, whisk the cream cheese and butter until you get a fine cream. Then, while mixing the cream with a mixer, gradually add powdered sugar and coconut.
- Leave the mixture to cool for about 1 hour.
- Coat your hands with powdered sugar and shape them into coconut eggs.
- Put the coconut eggs on baking paper and freeze for about an hour.
- Melt the chocolate chips on a steamer, leave to cool to room temperature.
- Pour the chocolate into a narrow cup that holds all the chocolate. Stick a wooden stick into the coconut egg, then dip it in the chocolate.
- Take the egg out of the chocolate and hold to drain off the excess chocolate. Then straighten the egg and hold for about 20 seconds or stick in styrofoam to dry finely.
siehe Fortsetzung auf der nächsten Seite
