MOLASSES COCONUT EGGS*

1 pint molasses
1 egg (pasteurized egg/egg beaters)
2 1/2 lbs. powdered sugar
1 stick butter, softened
1 tsp. vanilla
14 oz. fine coconut

Mix until well blended. Chill for several hours.

Shape into eggs and refrigerate overnight.

Coat with chocolate.

*Note: This recipe has been reported as not holding their shape. We're not sure if it was due to humidity or other conditions, but my suggestions for this recipe would be to not have the butter too soft, just workable and mix in the molasses gradually in case the full amount isn't needed to get the right consistency. Also, spray the surface where the rolled eggs will set with cooking spray to prevent sticking.

MOLASSES COCONUT BALLS

1/2 cup butter
2 tbsp. milk
1 cup flour
1/2 cup honey
1/4 cup molasses
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1 tsp. vanilla extract
1 1/2 cups grated coconut
2 cups rice crispy cereal
1 1/2 cups seedless raisins

Melt butter in a 2 quart saucepan. Stir in milk, flour, salt, honey, molasses, cinnamon, ginger and nutmeg. Cook over medium heat, stirring constantly until dough leaves sides of pan and forms a ball. Remove from heat.

Stir in vanilla and 1 cup of coconut. Cool.

Add cereal and raisins. Shape into 1 inch balls (or shape into 2 rolls, 8 inches long and to serve cut into 1/4 inch slices). Roll in remaining coconut. Store in refrigerator.

Hi LaRue,

I hope one of these is the recipe you're looking for.

Happy Cooking!

Betsy