Instructions

1. Step One: Toast the Coconut: Preheat to 350. Spread shredded coconut evenly on a baking sheet. Bake 5-10 minutes. Stir flakes so that they toast evenly, as needed. Keep a watch on it as it is baking so that it does not burn. When they are toasted to the desired browned color, take out the sheet and let it cool. *Please note that if the coconut is sweetened then it will brown at a faster rate.* When the coconut is cool, put it in a bowl.
2. Step Two: Make the Chocolate Truffle:Line a cookie sheet with wax paper and set aside. On the stove top, heat the whipping cream and chocolate in a medium saucepan over low heat, stirring constantly to dissolve until combined and smooth. Remove from heat and if you chose, stir in 1/2 teaspoon vanilla extract at this point. Use a baking spatula to get all the mixture from the saucepan into the mixing bowl.* Using a mixer with a paddle attachment, mix on low-medium speed until smooth. Scoop the truffle by rounded teaspoonfuls onto the lined cookie sheet. Allow to cool to room temperature, do not refrigerate, at this point, the truffles must be soft enough for the toasted coconut to adhere. *If the mixture isn't smoothing out, don't panic, try adding a splash of heavy whipping cream. It's important that the mixture be smooth for the toasted coconut to adhere to the truffle.
3. Step Three: Assemble! Directions: Have all of your ingredients ready on the counter, i.e. a bowl full of the Cadbury Eggs, the bowl of toasted coconut, the cookie sheet with rounded teaspoons of truffle. *Make sure the truffles are cooled to room temperature before adding the Cadbury eggs or else the shell of the eggs may crack from the heat warming the chocolate inside the shell.* Press a Cadbury egg candy halfway into each truffle. This is where the artistry comes in....make a little well in the toasted coconut bowl, being careful not to get truffle onto the egg candies, put the egg truffle in to the toasted coconut bowl and surround it with coconut, gently pressing into get the coconut embedded into the truffle. These can be arranged in mini cupcake liners for serving, I used Wilton Baking Cups. The truffles can be stored in an airtight container for two weeks in the refrigerator.