or scroll for handy tips and a little nostalgia.
These pretty homemade Easter Eggs are inspired by the Bounty chocolate bar. This chocolate bar introduced many of us to the wonders of combining chocolate with coconut.
If you’re a fan of the Bounty, this is definitely one to add to your recipe collection.
The taste of paradise – hidden in an Easter Egg!
This Easter, I’d planned to make old-fashioned marzipan Easter Eggs using Nana Ling’s handwritten recipe. However, that recipe uses raw egg and there is a small risk associated with eating raw egg.
Even though it’s a small risk, I decided that right now is not the time to be taking any risks.
(With any luck you might be reading this recipe from a future date and early 2020 and the associated chaos will be a memory).
However, I still wanted to make something lovely this Easter. Something filled with happy memories.
One of my favourite memories is when Mum and Dad would buy us kids a treat on their grocery shopping day. I’d often come home from school and find a chocolate bar on my bed. My favourites were Turkish Delight, Mars Bars and Bounty.
I already have a Turkish Delight recipe and a Mars Bar recipe. So, this Easter, I’ve created a Bounty recipe. And it’s a good one!
Making Bounty Easter Eggs
The coconut filling for these Easter Eggs is made with coconut, almond meal, condensed milk and essences.
Once your coconut mixture is ready, you remove a small part of it to colour yellow. Because every egg needs a yolk.
Once you’ve modelled pieces of the coconut mixture into an egg shape, you refrigerate for at least half an hour.
Once set, the fun really begins. It’s time to dip your eggs into melted chocolate and decorate.
Bounty Easter Eggs
- 2 cups desiccated coconut
- 1 1/3 cups almond meal
- 395 grams condensed milk 1 tin
- 2 teaspoons vanilla essence or substitute one or both teaspoons with almond liqueur, rose water or other essence (I prefer using one teaspoon of vanilla essence and one teaspoon of amaretto liqueur)
- 5 drops yellow food colouring
- 250 grams milk chocolate
- sprinkles, sugar flowers and other decorations
- Add coconut, almond meal, condensed milk and essence to a bowl and stir to combine.
- Remove about 1/3 cup of this mixture. Add yellow food colouring and stir until mixture is an even yellow colour.
- Separate un-coloured mixture into 18 pieces (about 1 tablespoon per piece). Do the same with the yellow mixture (about one teaspoon per piece) and roll into balls.
- Roll each un-coloured piece into a ball and then press your thumb into the centre and flatten into a cup shape. Insert one yellow ball of mixture and then close the un-coloured mixture around it and form into an egg shape.
- Place your eggs into the fridge for at least half an hour.
- Melt chocolate using 20 second bursts in the microwave or in a bowl over a simmering pot of water.
- Remove eggs from the fridge and dip each egg into the melted chocolate to coat the entire egg. Allow excess chocolate to drip from the egg before placing onto a tray covered with baking paper.
- Decorate each egg with sprinkles and sugar flowers and then place back in the fridge to set.