three ice cream sandwiches are stacked on top of each other with sprinkles

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Mix thoroughly. Add coconut and vanilla extracts and mix thoroughly again. Start adding powdered sugar, add 2-3 cups at a time and mix well. Before adding the last 2 cups of powdered sugar mix the shredded coconut in. Add the last of the powdered sugar and mix and knead until everything comes together.

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STEP EIGHT: Continue molding the egg shapes until the coconut mixture has all been used. STEP NINE: Place the baking sheet into the freezer and chill the eggs for at least one hour. STEP TEN: In a microwave-safe bowl, microwave the milk chocolate chips and one tablespoon of shortening in 30-second increments, stirring in between, until the chocolate is melted and smooth.

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Directions. Line a baking sheet or large plate with parchment paper. In a heatproof bowl over a pan of barely simmering water, melt half of chocolate, stirring occasionally. Remove from heat and stir in remaining chocolate until chocolate is completely melted and smooth. Stir in coconut until completely combined.

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Generously grease a 10- to 12-cup Bundt pan. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute.

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Instructions. Preheat the oven to 325, and spread the coconut on a small baking sheet. Bake until the coconut is golden brown, stirring after every 2 minutes to prevent browning. Place the toasted coconut in a bowl along with 1 cup of the graham cracker crumbs, and 1.5 cups of powdered sugar.

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Melt 8 ounces of the chocolate in a double boiler or a microwave-safe bowl for a few minutes. Once melted, pour a tablespoon into lined muffin tins, covering the bottom of each tin with the chocolate. Place the muffin tin in the freezer to set. Next, mix the shredded coconut and sweetened condensed milk in a bowl.

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Roll the coconut to about ½ inch thick. Using an egg cookie cutter (mine was about 1 ½ inches in diameter) cut the eggs out and place onto a tray lined with parchment. Whether you made your eggs by using the cookie cutter or by hand, place your eggs into the freezer for about 30 minutes.

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Instructions. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set aside. In a large mixing bowl, combine the shredded coconut, flour, sugar, salt, egg whites, and vanilla extract. Stir until well combined.

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Instructions. Line 2 large baking sheets with parchment paper; set aside. In a large bowl mix together the butter, 4 tablespoons of coconut oil, and cream cheese until well combined. Add the confectioners sugar, 1 cup at a time, then add the salt, vanilla, and coconut oil - mix well. You can use your hands here!

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But when Dunkin' Chocolate Eggs appeared this year in time for Easter, something unique happened; suddenly, three of the chain's classic donut flavors — Coconut, Jelly Donut, and Brownie Batter.

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Coconut Macaroon Easter Nests I Wash You Dry

Instructions. In a mixing bowl combine the shredded coconut, powdered sugar, sweetened condensed milk and vanilla extract until well mixed. Line cupcake tins with paper or foil cupcake liners. In a microwave safe bowl melt the chocolate almond bark in 30 second intervals until melted and smooth.

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Place one of the round cakes in the center for the head. To make the ears and bow tie cut 2 convex shaped ears from the second round cake and place on each side of the bunny's head. Place the concave shaped piece below the head to make the bowtie. Place the cake in the freezer to chill for at least 30 minutes.

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Once chilled, remove the mixture from the refrigerator. Scoop 1 Tablespoon of the buttercream mixture and roll into a ball. Flatten the ball between your palms and use your fingers to thin out one end into an egg shape. The egg should be roughly 1/2 - 3/4 inch thick. Place on the prepared baking sheet.

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Turn coconut mixture out onto a sheet of parchment paper. Shape into a 1-inch-thick 7- x 6-inch rectangle. Refrigerate until firm, about 2 hours. Cut rectangle into 36 pieces. With clean hands, roll each piece into a ball; flatten each slightly to create an oval-egg shape. Freeze until ready to use.

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Use a rubber spatula or wooden spoon to mix until all of the confectioner's sugar has been incorporated. Next, add the shredded coconut and stir. Cover the bowl and place in the refrigerator for 30 minutes, or up to 48 hours. Line 2 large baking sheets with parchment paper. Remove the bowl from the refrigerator.