If you are looking for a fun Easter treat to make with the kiddos, this is it! Noah and I are huge coconut and almond lovers so these Almond Joy Eggs were an ideal sweet for us.
Noah loved dumping all the ingredients into the KitchenAid and turning it on. Needless to say, we may have had a powdered sugar shower. Once the dough chilled, I formed the eggs and the dude put the almonds on top. This is my disclaimer to any of you that received these (in case there were two on top of each other or they were pushed down to the bottom).
After awhile, he got a little bored and decided he would just eat the almonds while I finished them up. And like a typical boy, he put too much in his mouth and decided he would spit them out into the bowl of almonds…lovely I know. After that little incident, the eggs became Mounds. Oh, the joys of cooking with kids.
These turned out absolutely perfect! They taste a lot like almond joys and are the perfect small bite when you have a sweet tooth.
The original recipe states that it makes 28-30 eggs but I decided to make them a little smaller and came out with about 40. I still placed two almonds on each egg (you know, before the spitting incident) so keep that in mind when considering how many almonds you will need. I sprinkled the Mounds version with sprinkles so that we could tell the difference and well, because sprinkles make everything happy.
- 1/4 lb. butter, softened
- 8 ounces cream cheese, softened
- 2 lbs. confectioners’ sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla
- 15 ounces flaked coconut
- 20 -23 ounces semi-sweet chocolate chips (almost 1 lg. bag)
- Unsalted almonds, 2 for each egg
- Mix the butter and cream cheese together (I use my KitchenAid) Add the confectionary sugar about 1 cup at a time, salt and vanilla then mix well. Add the coconut and mix until well blended (it will be very thick).
- Place the mixture in the freezer to chill for at least 20 minutes.
- Take out of the freezer and form into egg shapes with your hands. (It is helpful to put some confectionary sugar on your hands so the eggs don’t stick to them when rolling out the dough).
- Place each egg on a cookie sheet, covered with aluminum foil. When you are done, add 2 nuts on the top of each egg, pressing in slightly, so they don’t fall out.
- Place in the freezer again for at least 25 minutes.
- Melt the chocolate in a double boiler.
- Dip the bottom of the egg into the chocolate, then place it on a small flat dish. Take a large spoon and spoon some melted chocolate on top, spreading around with a butter knife. Make sure you don’t get it on too thick, or you won’t have enough for the whole batch. To put the egg on the cookie sheet, use a sharp knife, and run it under the egg to transfer to the cookie sheet lined with aluminum foil.
- When done making eggs, put in the freezer for a few minutes to harden. Store in the refrigerator, covered with aluminum foil.