Easter eggs with coconut

16 eggs

1.5 hours

Rating (0 ratings)


50 g butter
120-140 g desiccated coconut
90 g Dansukker Icing Sugar
70 g Dansukker Organic Syrup
50 ml whipping cream

200 g dark chocolate
100 g white chocolate
caramel colour, optional colour
sprinkles, your choice of type and colour

grated zest of 1 lime, preferably organic
2-3 drops peppermint


Melt the butter in a saucepan and stir in the remaining ingredients. If desired, add a flavouring of your choice.

Leave to cool in the refrigerator for about 30 minutes.

Shape into eggs and leave in the freezer for about 20 minutes. Meanwhile, melt the dark chocolate.

Dip the eggs in the melted chocolate, and leave in a cool place for 20 minutes.

Decorate the eggs with white chocolate mixed with caramel colour or white chocolate and sprinkles.

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