Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg Egg whites -- about 1/2 cup
2 1/2 c Coconut -- unsweetened,shredded
1/2 c Sugar, brown -- packed
1/2 c Pecans -- finely chopped
1 t Vanilla
8 oz Chocolate, semisweet
"Find your left-over egg whites a good home- made macaroon centres for
chocolate eggs."
Beat egg whites until frothy. Stir in remaining ingredients, excpet
chocolate. Shape mixture into small eggs- wt hands work best. Place
eggs on greased baking pan.
Bake at 325F (160C) for 10-12 minutes, until lighly browned. Loosen
with spatula immediately. Let cool completely.
Melt chocolate in microwave or over double boiler. Cool slightly.
Dip eggs one at a time, using a fork, a spoon, a toothpick- whatever
works best for you. Reheat chocolate if it cools too much before you
finsih. When coating has set, store eggs in cool, dry place (fridge?).
