Cherry Coconut Easter Eggs Gluten Free Recipes

Steps:

• Beat eggs, sugar and vanilla essence together with a wooden spoon.
• Add cherries, coconut and margarine, beating well.
• Sift flours together into cherry mixture.
• Beat until well combined.
• Place spoonsfuls of mixture onto lightly greased baking trays.
• Bake in a moderate oven (180c) for 10 to 12 minutes.
• Cool slightly on tray, then transfer to wire rack to cool completely.
• Store in an airtight container.

Steps:

• Cut cherries in half, and drain well on paper towels.
• Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick.
• Remove from stove and add cherries, nuts and enough sugar to make a thick consistency.
• Form the mixture into 8 to 10 egg shapes with hands coated in butter.
• Place on wax paper covered cookie sheet.
• Chill several hours until firm.
• Melt chocolate being careful not to scorch it.
• Frost egg with melted chocolate or dip in chocolate.

Steps:

• Combine the dessicated coconut, chopped cherries, a few drops of red food colouring and the condensed milk in a bowl and mix well. Add colouring a little at a time until you get a bright colour. We aimed for something like a 'cherry ripe' chocolate bar colour.
• Roll heaped teaspoonfuls of the mixture into egg shapes. Squeeze the mix together and roll into ball shapes. Then shape with your hands to make oval egg shapes. If the mixture is too soft -- add a little more coconut and mix thoroughly.
• Place eggs on a tray and refrigerate until firm.
• Combine the melted chocolate with the copha or oil. You can just use chocolate without the copha or oil- these just give a glossier looking finish to the eggs.
• Dip eggs into chocolate and again refrigerate.
• Decorate as desired with melted NESTLÉ Dark Melts or White Melts (or any chocolate will do -really) that have been coloured with red food colouring.