Chocolate Cottontails
Yield
1 batchPrep
10 minCook
12 minReady
22 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
egg whites
|
|
| 2 ½ | cups |
coconut
nsweetened, |
*
|
| ½ | cup |
sugar
brown, packed |
|
| ½ | cup |
pecans
finely chopped |
|
| 1 | teaspoon |
vanilla extract
|
|
| 8 | ounces |
semi-sweet chocolate
semisweet, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
egg whites
|
|
| 591 | ml |
coconut
nsweetened, |
*
|
| 118 | ml |
sugar
brown, packed |
|
| 118 | ml |
pecans
finely chopped |
|
| 5 | ml |
vanilla extract
|
|
| 231.2 | ml/g |
semi-sweet chocolate
semisweet, null, null |
|
Directions
Find your left-over egg whites a good home-made macaroon centres for chocolate eggs.
Beat egg whites until frothy.
Stir in remaining ingredients, except chocolate.
Shape mixture into small eggs whites; hands work best.
Place eggs on greased baking pan.
Bake at 325 degrees for 10 to 12 minutes, until lighly browned.
Loosen with spatula immediately.
Let cool completely.
Melt chocolate in microwave or over double boiler.
Cool slightly.
Dip eggs one at a time, using a fork, a spoon, a toothpick- whatever works best for you.
Reheat chocolate if it cools too much before you finsih.
When coating has set, store eggs in cool, dry place (fridge?).
