Coconut Cream Cups

pA long time ago I cut out a recipe for Coconut Cream Eggs. I tried making this past week but found the cream filling to be to soft to shape into eggs so I used some PB-cup shaped molds and made Coconut Cream Cups. I used about 8 oz. of chocolate melted with 1 Tablespoon of shortening and coated the bottom of the molds with a nice layer of chocolate. Then I took a small, thin (unused) paintbrush and swirled the chocolate around and up the sides of the mold. Then comes a dollop of coconut cream filling trying not to touch the sides of the mold, with a final layer of chocolate up to the top of each mold. Refridgerate until firm and pop out of the mold. Store in fridge./p
pCoconut Cream Cups/p
p8 oz. cream cheese, softenedbr /
1 T. butter (no substitutes), softenedbr /
4 C. confectioners' sugarbr /
1 C. flaked coconutbr /
8 oz. chocolatebr /
1 T. shortening/p
pIn a mixing bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate until ready. Melt chocolate with shortening to use in molds./p
pDuh...Can't spell today and had to edit three times./p
p[This message has been edited by ryan's mom (edited April 13, 2002).]/p
p[This message has been edited by ryan's mom (edited April 13, 2002).]/p
p[This message has been edited by ryan's mom (edited April 13, 2002).]/p