18-year-old Helena Muffly wrote exactly 100 years ago today:
Saturday, March 22, 1913: Didn’t do so very much today.
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.
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.