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Coconut Cream Easter Eggs
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Melt in your mouth coconut cream Easter eggs are full of delicious coconut flavor and covered in a rich chocolate shell. These chocolate eggs are a classic candy that you can make at home with just a few basic ingredients.
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A springtime tradition, coconut cream eggs are a fun, indulgent treat to make for Easter baskets, egg hunts, and parties. Made from a blend of coconut and sweet cream cheese filling, and then covered in a decadent chocolate shell, it’s easy to make these edible Easter eggs.
Ingredients for Coconut Cream Easter Eggs
The texture of these eggs is perfect – they're smooth and creamy, with the perfect crunch from the chocolate.
The coconut flavor is subtle, adding a nice tropical twist to the egg.
Treat yourself to this delightful Easter candy and savor the divine blend of coconut and chocolate as it melts in your mouth.
What you'll need to make these chocolate easter eggs:
- 8 ounces of full-fat cream cheese, softened
- 2 tablespoons of salted butter, softened
- 1 teaspoon of coconut extract
- 4 cups of powdered sugar, plus more for dusting and shaping the eggs
- 1 cup of sweetened flaked coconut
- 2 cups of milk chocolate chips
- 1 cup of semi-sweet chocolate chips
- 2 tablespoons of shortening, divided in half
Substitutions and Additions
These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this easter dessert recipe!
- SHORTENING: In this chocolate Easter eggs recipe, feel free to replace shortening with butter or margarine. For every one cup of shortening, substitute with one cup plus two tablespoons of butter or margarine.
- COCONUT EXTRACT: You can replace coconut extract with coconut oil. This swap will still give your coconut cream Easter eggs a delicious flavor while maintaining the same consistency.
- CANDY: Feel free to decorate your treat with candy or sprinkles. After all, it's Easter!
- DRIZZLE: If you'd like, you can create your own drizzle with white chocolate chips.
How to make Coconut Easter Eggs
You can make these delicious Easter eggs in two simple steps. Start by preparing the creamy coconut filling and shaping it into egg forms. After they've cooled in the fridge, cover them in a thick chocolate coating.
FIRST STEP: In a medium mixing bowl, use a hand beater or standing mixer to mix together cream cheese, butter, and coconut extract until smooth and creamy.
SECOND STEP: Beat in 2 cups of the powdered sugar.
Beat in the remaining 2 cups of powdered sugar, stirring with a sturdy wooden spoon when the mixture becomes too thick to use a hand beater (a standing mixer will beat everything just fine).
THIRD STEP: Stir or beat in flaked coconut.
FOURTH STEP: Cover the bowl with plastic wrap and refrigerate for 30 minutes.
FIFTH STEP: Line a baking sheet with parchment paper.
SIXTH STEP: Use a cookie scoop or tablespoon to scoop balls of the cream cheese/coconut mixture.
SEVENTH STEP: Mold the ball into an egg shape and place on a baking sheet.
Pro Tip
Coat your hands with powdered sugar or roll a ball in some powdered sugar to make it easier to handle.
EIGHTH STEP: Continue molding eggs until the mixture has all been used.
NINTH STEP: Place the baking sheet in the freezer and chill eggs for at least 1 hour.
TENTH STEP: In a microwave-safe bowl, microwave milk chocolate chips and 1 tablespoon of shortening in 30-second increments, stirring between, until chocolate is melted and smooth. (Stop heating when there are still some solid pieces of chocolate and just stir until all is melted and smooth).
Pro Tip
Stop warming the mixture while there are still a few solid chocolate pieces left, and just keep stirring until they melt and the mixture is smooth.
ELEVENTH STEP: Remove eggs from the freezer. Using a fork, dip one egg at a time into the chocolate and flip to fully coat.
Lift the egg out of the chocolate with a fork and gently tap on the side of the bowl to allow excess chocolate to drip off.
TWELFTH STEP: Place each dipped egg onto a clean sheet of parchment paper on a cookie sheet or a cooling rack.
THIRTEENTH STEP: Place the dipped eggs into the refrigerator and let them set for about 15 minutes.
Pro Tip
Before the chocolate coating sets and hardens, make sure to add any sprinkles or candy toppings to your eggs.
FOURTEENTH STEP: Microwave the semi-sweet chocolate chips and the remaining tablespoon of shortening in 30-second increments until they are melted and smooth.
FIFTEENTH STEP: Scoop the melted chocolate into a plastic Ziploc or piping bag.
Snip a tiny corner off of the bag and drizzle it in a zig-zag motion over the chocolate-covered eggs. Allow the chocolate to set for about five minutes.
SIXTEENTH STEP: Serve immediately or keep refrigerated in an airtight container until ready to serve!
Why You'll Love This Recipe
Irresistible Taste: These Easter eggs boast a perfect mix of sugary coconut cream and creamy, smooth chocolate. This fusion of flavors and textures creates an mouthwatering dessert experience, offering an irresistible delight for fans of both chocolate and coconut.
Personal Touch: Making these Easter eggs yourself brings a unique flair to your celebrations. They not only highlight your cooking creativity but also serve as a charming gift or dessert highlight, impressing your loved ones with your effort and care.
Family Friendly Activity: Crafting these Easter eggs offers a delightful experience for the whole family. Children can join in on the fun, shaping and decorating the eggs, which adds a special touch of happiness to your holiday celebrations.
Enjoy these coconut Easter eggs as a tasty treat for the whole family. With just 8 ingredients, you can whip up this creamy coconut Easter delight! It's a great recipe for fun family time with the kids or for making quickly by yourself.
Frequently Asked Questions
Can I add sprinkles to the Easter eggs?
Adding sprinkles is an excellent method to infuse some extra Easter magic into the eggs. Just remember to sprinkle them on before the chocolate finishes setting and becomes solid.
Can I make this coconut Easter eggs recipe using a silicone mold?
Although we haven't tested it ourselves, if you're familiar with using silicone molds, you might consider using them for this purpose.
Can I freeze these coconut cream Easter eggs?
You can store chocolate coconut eggs in the freezer for up to three months for extended keeping. However, be aware that the chocolate might change color. Thaw them in the fridge before you serve them.
Storing this Recipe
Prepare these Easter eggs in advance to tick them off your holiday prep list early, avoiding the rush.
To Make Ahead: You can start on these Easter treats early. Once the eggs are ready and chocolate-coated, place them on a baking tray in a single layer and freeze for around an hour until they are solid. Then, move them into an airtight container or ziplock freezer bags, using parchment paper between layers to keep them from sticking together.
When you want to eat them, let them thaw in the fridge for a few hours or at room temperature for a quicker option.
IN THE FRIDGE: Store your chocolate eggs in the fridge in an airtight container for up to five days.
IN THE FREEZER: Freeze the eggs in a container suitable for the freezer for up to three months.
Be aware that the chocolate might change color slightly. Thaw them in the fridge before enjoying.
Coconut Cream Easter Eggs
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Ingredients
- 8 oz full-fat cream cheese (softened)
- 2 tablespoons salted butter (softened)
- 1 teaspoon coconut extra
- 4 cups powdered sugar (plus more for dusting/shaping eggs)
- 1 cup sweetened flaked coconut
- 2 cups milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 2 tablespoons shortening divided
DIRECTIONS
- In a medium mixing bowl, use a hand beater or standing mixer to mix together cream cheese, butter, and coconut extract until smooth and creamy.
- Beat in 2 cups of the powdered sugar. Beat in the remaining 2 cups of powdered sugar, stirring with a sturdy wooden spoon when the mixture becomes too thick to use a hand beater (a standing mixer will beat everything just fine).
- Stir or beat in flaked coconut.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Line a baking sheet with parchment paper.
- Use a cookie scoop or tablespoon to scoop balls of the cream cheese/coconut mixture.
- Dust your hands with powdered sugar or drop a ball into a bit of powdered sugar to make it easier to work with. Mold the ball into an egg shape and place on a baking sheet.
- Continue molding eggs until the mixture has all been used.
- Place the baking sheet in the freezer and chill eggs for at least 1 hour.
- In a microwave-safe bowl, microwave milk chocolate chips and 1 tablespoon of shortening in 30-second increments, stirring between, until chocolate is melted and smooth. (Stop heating when there are still some solid pieces of chocolate and just stir until all is melted and smooth).
- Remove eggs from the freezer. Using a fork, dip one egg at a time into the chocolate and flip to fully coat. Lift the egg out of the chocolate with a fork and gently tap on the side of the bowl to allow excess chocolate to drip off. Place dipped egg on a clean sheet of parchment paper or cooling rack.
- Continue dipping the eggs.
- Place dipped eggs into the refrigerator to set for about 15 minutes.
- Meanwhile, microwave semi-sweet chocolate chips and the remaining tablespoon of shortening in 30-second increments until melted and smooth.
- Scoop melted chocolate into a plastic baggy or piping bag. Snip a tiny corner off of the baggy and drizzle in a zig-zag motion over chocolate-coated eggs. Allow chocolate to set (about 5 minutes).
- Serve immediately or keep refrigerated in an airtight container until ready to serve!
Notes
- Dust your hands with powdered sugar or drop the cream cheese ball into a bit of powdered sugar to make it easier to work with.
- Stop heating when there are still some solid pieces of chocolate, and just stir those until they are melted and smooth.
- If you’re going to add sprinkles or candy on top of your eggs, make sure to do it before the chocolate coating hardens.
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