Pastel Easter Candies

Pastel Easter Candies
1/4 cup granulated sugar

Food color of choice

1/4 cup butter, softened

4 ounces regular cream cheese, softened

1 teaspoon flavor extract of choice*

4 cups powder sugar (1 pound)

2 1/2 cups shredded sweetened coconut (7 ounces)

Place 1-2 tablespoons sugar in a small bowl, add a small drop of food color and stir to thoroughly mix and color the sugar. If color is too dark, add additional sugar; if color is too light, add more food coloring. For fun, create a variety of colored sugars to match the extract flavoring used (yellow for lemon, orange for orange flavor, etc).

Soften butter and cream cheese, add flavor extract of choice* and powder sugar; stir to blend; add coconut and mix well (using clean hands or cookie dough attachment on a stand mixer).

Roll candy into small egg shapes then roll in colored sugar; place candy on a cookie sheet to set up.


This recipe is a take-off from Irish Potato Candy (which is not from Ireland and which does not contain potatoes). It is a simple candy the kids will enjoy helping make. Recipe yields approximately 50-60 candies.

* Original Irish Potato Candy uses vanilla flavoring and is rolled in ground cinnamon which gives the candy the appearance of potatoes. For Pastel Easter Candies I like Almond extract, lemon extract (with approximately 1 tablespoon lemon zest added), orange extract, raspberry extract; or try your own favorite flavor.

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