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.
4cupspowdered sugarplus more for dusting/shaping eggs
1cupsweetened flaked coconut
2cupsmilk chocolate chips
1cupsemi-sweet chocolate chips
2tablespoonsshortening 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!
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.