Zutaten für Cherry Coconut Easter Eggs Gluten Free
- 2 cups desiccated coconut
- 1/2 cup glace cherries, chopped
- 1/4 teaspoon red food coloring (optional)
- 1/2 cup sweetened condensed milk
- 1 cup dark chocolate melts
- 1/4 cup Copha (or solid vegetable shortening)
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup gluten-free flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Sprinkles (optional, for decoration)
- Additional coconut flakes (optional, for decoration)
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Zubereitung von Cherry Coconut Easter Eggs Gluten Free
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the desiccated coconut, cherries, and vanilla extract.
- Line a 12-cup muffin tin with paper liners (or grease and flour the tin).
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the eggs cool completely in the muffin tin before removing.
- Once cool, melt the chocolate and drizzle over the cooled eggs. Optional: Decorate with sprinkles or additional coconut flakes.
- Refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
83g
Fat
15g
Carbs
7g
