Bounty Easter Eggs

5 from 3 votes

The wonderful combination of coconut and chocolate, all wrapped up in a pretty Easter Egg shell.

Prep Time40

Total Time40

Course: Dessert

Cuisine: Australian

Keyword: bounty, easter eggs

Servings: eggs

Calories: 251kcal

2 cups desiccated coconut
1 ⅓ 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 ⅓ 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.