I used 8 medium plastic Easter Eggs and 1 large Egg as a mold. Or you could roll the mixture into 1" balls and place the almond in the middle
1 cup sugar
1 cup light corn syrup
1 cup water
1 package flaked coconut 14 oz
1 teaspoon almond extract
12 whole unsalted almonds (depending how large you make the eggs)
Combine sugar, water and corn syrup in large saucepan, cook on medium, stir until sugar dissolves.
Add candy thermometer and bring mixture to 235 degrees (soft ball) do not stir. When sugar mixture reaches temperature, remove thermometer turn off heat and add coconut and almond extract. Let cool slightly.
Spray inside of plastic Easter eggs with cooking spray. Scoop mixture into both sides of eggs putting an almond on the top of one side. Carefully close eggs making sure they close all the way
After filling all of the eggs, place them in the freezer for about 1 hour. Remove from freezer and carefully open the eggs (I used a butter knife and held the eggs with a towel so they would not slip) and remove the egg shaped coconut filling.
Make the Chocolate
2 cups chocolate chips
1 teaspoon instant espresso powder
1/2 cup cream
Put ingredients into a microwave safe bowl and microwave for 1 minute. Remove stir with a whisk until chocolate is silky. If the chocolate does not melt all the way after stirring, return to microwave for 30 seconds more. Stir until smooth. Do not overcook chocolate!
Immediately after chocolate is smooth and still hot, start rolling the eggs in the chocolate (a little messy) make sure all sides are covered. Place chocolate eggs in refrigerator until the chocolate hardens.
This is a chocolate lovers dream!
