No bake coconut praline cookies


°8 oz soft cream cheese

° 1 tablespoon softened butter

° 4 cups powdered sugar

°1 cup coconut, grated

°1 bag 12 oz melting chocolate chips


1. First line a baking sheet with parchment paper; set aside.

2. Then beat cream cheese and butter in a medium bowl with a hand mixer until blended. Once mixed, add the powdered sugar gradually, then add the coconut and use a spoon of mixture to make sure it is well incorporated and refrigerate for about 1 hour.

3. And please dust your hands with powdered sugar and mold the coconut mixture into egg shapes.

4. Coconut eggs can now be placed on parchment paper and frozen for about 1 hour.

5. Then make sure to melt the chocolate according to the package instructions.

6. Dip the egg in the chocolate with a fork and turn completely, then immediately use a second fork to transfer the chocolate-covered egg to the parchment paper.

7. Refrigerate for about 5 to 10 minutes to set the chocolate.

8. When done, serve them directly or store them in the refrigerator in an airtight container. ENJOY!