Coconut Cream Eggs or Coconut Cream Cookies
Shredded coconut, coconut cream, dark chocolate = vegan, gluten-free and dairy-free!
Ingredients
Coconut Cream Middles
- 1 can coconut cream (5.4 oz or 160 ml) or use coconut milk put in fridge overnight and scoop out coconut cream - measure 2/3 cup or 160 ml
- 1.5 cups unsweetened shredded coconut
- 3 pinches sea salt or himalayan salt
- 1 tbsp vanilla extract recipe on livelylife.co
Chocolate cover - may need to make more - a little different each time
- 1/2 cup dark chocolate chips or 85 grams or 4 oz.
- 2 tsp coconut oil
- 3 pinches sea salt or himalayan salt
Instructions
Coconut Cream Middle
- Combine all ingredients of Coconut Cream Middle. Mix with whisk or fork or hand.
- Put parchment paper on cookie sheet.
- Take a cookie scoop and scoop into hand or just use hands - and make egg shape in hand with pressure to make them stick together. Place on cookie sheet.
- Put in Freezer for at least 30 min.
Dark Chocolate Cover
- Double boiler - I use a anchor measuring cup in a small pot with boiling water. Or microwave at 15 sec increments and stir.
- Coconut cream eggs should be hard. Dip the eggs into the chocolate and cover by moving it around with a spoon. Take it out with small tongs or spoon and place on parchment paper.
- Freeze. Put into a airtight container and keep in freezer till you want to serve them. Happy Coconut Cream Cookies!!!!