18-year-old Helena Muffly wrote exactly 100 years ago today:
Saturday, March 22, 1913: Didn’t do so very much today.
Her middle-aged granddaughter’s comments 100 years later:
In 1913 Easter was on March 23, so this was the day before Easter. Did the Muffly’s make Chocolate-Covered Coconut Eggs?
It was an Easter tradition when I was a child to make Chocolate-Covered Coconut Eggs. We’d start with a coconut and first tap holes with a nail and drain the coconut milk—and then break the coconut apart and get the meat out. We used an old metal grinder to grate the coconut.
The freshly grated coconut and coconut milk gives the candy a wonderfully fresh taste.
Chocolate-Covered Coconut Eggs
3 pounds confectioners’ sugar
1/2 pound grated fresh coconut
1/4 pound butter, softened
2 teaspoons vanilla
melted confectioners’ chocolate*
Combine all ingredients except chocolate. Add just enough coconut milk to make a soft dough; shape into small eggs and place on cookie sheets or plates that have been covered with waxed paper. Let dry overnight. Coat with melted chocolate. Store in refrigerator.
*Coating can be made by melting and stirring together 1/4 pound paraffin and 1 pound sweet chocolate
Makes approximately 50 pieces of candy.