An easy candy to make; the mixer does most of the work for you! These can be made ahead and then stored in the freezer. Use either the milk chocolate or semi-sweet morsels for dipping them in-they're both good.
Coconut Almond Joy Easter Eggs
1/2 c. butter, softened
1 (16-oz.) box confectioners' sugar
1 (3-oz.) package cream cheese, softened
3 c. flaked coconut
Whole almonds
1 (12-oz.) package chocolate morsels
In a bowl, using a mixer, cream butter and sugar until light and fluffy. Add cream cheese and coconut; mix well.
Shape into walnut-sized egg shape, or use candy molds if available. Plunge a whole almond into center of eggs making sure almond is covered with coconut mixture. Place on waxed paper.
Melt chocolate morsels in double boiler. Dip each egg in chocolate and allow excess chocolate to drip off bottom of egg. Carefully place egg on waxed paper and allow to set, usually about 1 hour. When set, place each egg into a pastel colored bonbon cup.
Makes about 5 dozen eggs.
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