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22 minutes
Prep: 10 minutes
Cook: 12 minutes
527 calories per serving view nutrition facts
1 batch
suggest servings
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| 4 | large | egg whites | |
| 2 1/2 | cups | coconut | nsweetened, |
| 1/2 | cup | sugar | brown, packed |
| 1/2 | cup | pecans | finely chopped |
| 1 | teaspoon | vanilla extract | |
| 8 | ounces | chocolate (semi-sweet) | semisweet |
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 10-12 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?).
| % Daily Value* | |
| Total Fat 34.0g | 52% |
| Saturated Fat 18.0g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 66mg | 3% |
| Total Carbohydrate 58.0g | 19% |
| Dietary Fiber 7.0g | 27% |
| Sugars 50.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 3% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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