Chocolate Cottontailscandies, holiday 4 large egg whites; about 1/2 cup 2 1/2 cup coconut; unsweetened,shredded 1/2 cup sugar, brown; packed 1/2 cup pecans; finely chopped 1 teaspoon 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?). |
