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4 Egg Whites, about 1/2 Cup
2 1/2 Cup Coconut, unsweetened, shredded
1/2 Cup packed Brown Sugar
1/2 Cup Pecans, finely chopped
1 teaspoon Vanilla
8 oz. Chocolate, semisweet
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Beat egg whites until frothy. Stir in coconut, sugar, pecans, and vanilla. Wet your hands and shape mixture into small eggs . Place eggs on greased baking pan. Bake at 325°F for 10-12 minutes, until lightly browned. Loosen with spatula immediately. Let cool completely. Melt the chocolate in microwave or over double boiler. Cool slightly. Dip eggs one at a time, using a fork, spoon, or toothpick (reheat chocolate if it cools too much before you finish.) When coating has set, store eggs in the refrigerator.
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