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A "Joyful" Coconut Egg

This rich coconut-filled treat is just like a certain famous candy bar!
Print Recipe
Course candy

Ingredients
  

  • 1 1/2 cups butter
  • 1 can Eagle Brand Milk (14 oz)
  • 1 tsp vanilla
  • 5 2/3 cups powdered sugar
  • 1 lb very fine flaked coconut
  • 2 cups chopped pecans
  • 2 large Hershey Milk chocolate bars

Instructions
 

  • In a saucepan over medium heat, melt butter. Add Eagle Brand milk and whisk to incorporate. Add vanilla and mix well.
  • Add sugar, coconut and pecans and, using an electric mixer, mix very thoroughly for 6 minutes. Pat very firmly, into a greased 9 x 13-inch pan. Cover and refrigerate overnight.
  • Cut into squares or roll into small eggs. Place chocolate bars in microwave and melt carefully. Dip eggs into melted chocolate and place on waxed paper lined sheet and refrigerate until hardened. When set, wrap individually in waxed paper. These taste like an Almond Joy candy bar. Makes lots, depending on the size eggs you make. Enjoy!