As I mentioned in a post from last year, I have a thing for Zitner’s Butter Krak eggs. Zitner’s makes a large variety of chocolate Easter eggs, but my favorite by a mile are the rich, coconuty, weirdly named Butter Krak eggs. I still remember being very, very pregnant in 1996 and sending a co-worker out into the cold, slushy streets of Philadelphia with a dollar to fetch mama a Butter Krak egg, and he has the audacity to come back and plunk down a marshmallow egg on my desk. MARSHMALLOW? I bellowed, DOES THIS LOOK LIKE BUTTER KRAK TO YOU? THIS IS NOT BUTTER KRAK! I SAID BUTTER KRAK! IF I WASN’T NINE MONTHS PREGNANT I WOULD THROW THIS EGG AT YOUR GIANT HEAD INSTEAD OF EATING IT ANYWAY! Yes, I was a charmer back in the day.
Today, many years later, I had the great idea of making some coconut butter cream eggs myself. This is definitely one of the easier desserts I’ve ever made. Messy? Yes. But not difficult. Well, not difficult once I quickly abandoned the idea of dipping in chocolate once, sprinkling more coconut on top, and then dipping a second time. Gravity, it turns out, can be kind of mean and very messy. But that’s okay! Nothing a few shakes of rainbow sprinkles couldn’t fix right up. I’m quite pleased with how well these turned out.
Coconut Butter Cream Eggs
1 stick (1/4 pound) unsalted butter, softened
16 ounces powdered (confectioner) sugar
1 teaspoon vanilla
1 – 2 tablespoons milk
1/2 cup unsweetened coconut. Please obey me about the unsweetened part. It will truly be too sickeningly sweet of you use sweetened coconut. I don’t want to be responsible for you developing diabetes; I’m skating on thin ice as it is.
Rainbow sprinkles (optional)
2 to 3 cups of high quality semi-sweet chocolate chips, melted per package instructions
In a heavy duty mixer with paddle attachment, beat butter and sugar until combined. Add vanilla and milk, one tablespoon at a time, and continue until very smooth. Add coconut and mix 30 to 60 seconds more, scraping down sides.
Shape 16 to 18 eggs and place on wax paper on a plate. Refrigerate for a few minutes until chilled and very firm.
Melt chocolate chips per package instructions or method of choice. Line a large cutting board with wax paper. Using a fork, dip and coat each egg in chocolate, then place on board. Apply sprinkles, if using.
Yield: 16 to 18 eggs