Coconut Cream Eggs

1/2 Cup Unsalted Butter, softened

1 14 oz. can Sweetened Condensed Milk

1 Tsp. Vanilla Extract

1/2 Tsp. Coconut Extract

6 Cups Powdered Sugar

14 Oz. Sweetened Coconut

20 Oz. White or Dark Chocolate Melting Wafter

Sprinkles for garnish

In a large bowl, add in the butter and using an electric whisk, mix it until light and fluffy about 2-3 minutes.

Add in the sweetened condensed milk, vanilla extract, coconut extract and mix until well combined.

Add in the powdered sugar 1 cup in at a time; mix until well incorporated.

Add in the shredded coconut and mix until combined.

Using a cookie scoop. Scoop out portions and form into eggs. Place the eggs on a baking pan lined with parchment paper. Freeze the coconut eggs for a minimum of 30 minutes.

Melt your chocolate wafters and dip the coconut eggs into them. Allow excess chocolate to run off and place them on the baking pan. Drizzle with additional chocolate and sprinkles.

Allow them to set. Serve and enjoy.