| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Candies, Holiday |
1 |
Batch |
INGREDIENTS
| 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 |
ts |
Vanilla |
| 8 |
oz |
Chocolate, semisweet |
INSTRUCTIONS
"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?).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Does it hurt when people don’t trust you? Imagine how God feels”