Coconut Cream Easter Eggs

A springtime tradition, coconut cream eggs are a fun treat to make for Easter. These melt-in-your-mouth candy eggs are full of coconut and chocolate flavor.

Jump to Recipe

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.

MORE RECIPES: Peanut Butter Chocolate Easter Eggs | No-Bake Chocolate Peanut Butter Pie | Chocolate Peanut Butter Cookies

Coconut Cream Easter Eggs

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.  

Coconut and chocolate are a delightful combination that has become an Easter candy staple. Serve these coconut cream eggs on a dessert plate to serve family and friends, or wrap each one individually in a small cellophane bag to add to Easter baskets. 

Kids and adults would love to find this homemade Easter candy in their baskets this year. Of course, knowing you can make your own coconut cream eggs, you won’t have to wait for this seasonal candy treat to show up on store shelves, you can make them at home any time of the year.

Coconut Cream Easter Eggs Ingredients

• Cream cheese - full-fat cream cheese
• Butter - salted butter
• Coconut extract
• Sugar - powdered sugar
• Coconut - sweetened flaked coconut
• Chocolate chips - milk chocolate chips
• Chocolate chips - semi-sweet chocolate chips
• Shortening

Have fun decorating your coconut cream Easter eggs with sprinkles or decorative candies. Rather than using milk or semi-sweet chocolate chips to drizzle over the top, you could also use white chocolate chips for a pretty touch. 

Easy to shape with your hands, so no special mold is required, you don’t have to shape the candies into an egg shape. You could make this coconut chocolate candy for other occasions by molding them into a more spherical shape or any other shape you want to try. 

If you don’t have coconut extract you can use coconut oil as a substitute. It will give your dessert a yummy flavor and keep the consistency the same. If you prefer you can also use butter or butter or margarine instead of shortening. For every 1 cup of shortening, use 1 cup and 2 tablespoons of butter or margarine. 

How to Make Coconut Cream Easter Eggs

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: 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.

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).

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.  Place dipped egg on a clean sheet of parchment paper or cooling rack.

TWELFTH STEP: Continue dipping the eggs.

THIRTEENTH STEP: Place dipped eggs into the refrigerator to set for about 15 minutes.

FOURTEENTH STEP: Meanwhile, microwave semi-sweet chocolate chips and the remaining tablespoon of shortening in 30-second increments until melted and smooth.

FIFTEENTH STEP: 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).

SIXTEENTH STEP: Serve immediately or keep refrigerated in an airtight container until ready to serve!

Can I freeze chocolate coconut cream eggs? 

Yes, you freeze coconut cream eggs for up to three months. Discoloration of the chocolate may occur when frozen. 

Can I shape the eggs using a silicone mold? 

We haven’t tried shaping the eggs that way, but if you have experience using silicone molds you could certainly try! 

How can I decorate my coconut cream eggs? 

Try topping your candy eggs with sprinkles or small candies. You could also drizzle melted white chocolate over the top. 

How to Store Coconut Cream Easter Eggs 

IN THE FRIDGE:  Store coconut cream Easter eggs in an airtight container in the refrigerator for up to 5 days. 

IN THE FREEZER: This Easter candy can be kept in an airtight freezer-safe container for up to 3 months. Please note that the chocolate may have discoloration after being frozen. Thaw candy eggs in the fridge before you eat them.

Coconut Cream Easter Eggs

5 from 2 votes

Author: Shauna

A springtime tradition, coconut cream eggs are a fun treat to make for Easter. These melt-in-your-mouth candy eggs are full of coconut and chocolate flavor.

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 15 servings

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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!

Nutrition

Calories: 364kcal | Carbohydrates: 52g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 85mg | Potassium: 111mg | Fiber: 2g | Sugar: 47g | Vitamin A: 256IU | Calcium: 24mg | Iron: 1mg

Have You Tried This Recipe?Follow me on Pinterest @bestblogrecipes

SUBSCRIBE TO OUR NEWSLETTER

We won't sell or give away your information to anyone, for any reason. Unsubscribe at any time.

SUBSCRIBE ME