Coconut Easter Eggs

These coconut Easter eggs are a blend of sweet cream cheese and coconut filling that are covered in a creamy, rich chocolate shell. In just a few minutes, you can have a homemade classic candy that lets you skip the Cadbury cream eggs this year!

Chocolate Easter Eggs (Coconut Cream) Ingredients

Substitutions And Additions

SHORTENING: You can use butter or margarine instead of shortening in this chocolate Easter eggs recipe.

For every one cup of shortening, use one cup and two tablespoons of butter or margarine. 

COCONUT EXTRACT: Use coconut oil as a substitute for coconut extract. It’ll give your coconut cream Easter eggs a yummy flavor and keep the consistency the same.

CANDY: You can use candy or sprinkles to decorate your sweet treat. It’s Easter! 

DRIZZLE: You can also make your drizzle using white chocolate chips if you prefer.

How To Make This Coconut Easter Eggs Recipe

These delightful Easter eggs come together in two steps. First, the creamy coconut filling is made and formed into egg shapes. Once they have had time to chill in the fridge, you can coat them with the rich chocolate shell.

STEP ONE: In a medium-sized mixing bowl, using a stand mixer or hand mixer, beat the cream cheese, butter, and coconut extract until it’s smooth and creamy.

STEP TWO: Beat in two cups of powdered sugar.

Beat in the remaining two cups of powdered sugar, stirring with a sturdy wooden spoon when the mixture becomes too thick to use a hand mixer (a stand mixer will beat everything just fine).

STEP THREE: Stir or beat in the coconut flakes.

STEP FOUR: Cover the mixing bowl with plastic wrap and refrigerate for 30 minutes.

STEP FIVE: Line a baking sheet with parchment paper.

STEP SIX: Use a cookie scoop or a tablespoon to scoop the coconut filling into balls.

STEP SEVEN: Mold the ball into an egg shape and place it on the baking sheet.

STEP EIGHT: Continue molding the egg shapes until the coconut mixture has all been used.

STEP NINE: Place the baking sheet into the freezer and chill the eggs for at least one hour.

STEP TEN: In a microwave-safe bowl, microwave the milk chocolate chips and one tablespoon of shortening in 30-second increments, stirring in between, until the chocolate is melted and smooth. 

STEP ELEVEN: Remove the eggs from the freezer. Using a fork, dip one egg into the melted chocolate mixture at a time and flip it to fully coat.

Lift the egg out of the chocolate with a fork and gently tap on the side of a bowl to allow the excess chocolate to drip off.

STEP TWELVE: Place each dipped egg onto a clean sheet of parchment paper on a cookie sheet or a cooling rack.

STEP THIRTEEN: Place the dipped eggs into the refrigerator and let them set for about 15 minutes.

STEP FOURTEEN: Microwave the semi-sweet chocolate chips and the remaining tablespoon of shortening in 30-second increments until they are melted and smooth.

STEP FIFTEEN: 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.

STEP SIXTEEN: Serve the eggs immediately or keep them in an airtight container until they are ready to serve.

How To Serve

These homemade coconut cream eggs would be cute to add to Easter baskets this year.

Wrap each individual egg in a small cellophane bag (you can get cute ones with Easter designs at the dollar store) with a pastel-colored ribbon to make them fancy.

To enjoy these, serve them with an indulgent homemade hot chocolate or chocolate milkshake for even more decadence.

Easter is such a fun time to make delicious treats in the kitchen. Try our peanut butter chocolate Easter eggs, too. For another yummy coconut sweet, try our coconut cream bars.

Storing The Chocolate Easter Eggs

Make these ahead of time so that you can check them off your Easter list early before the holiday gets busy.

MAKE AHEAD: If you’re planning to get a head start on your Easter treats or want to prepare these eggs in advance, you can certainly do so.

Once your eggs are set and coated in chocolate, arrange them on a baking sheet in a single layer and freeze them for about one hour until they’re firm.

Afterward, transfer them to an airtight container or resealable freezer bags, placing parchment paper between layers to prevent sticking.

These eggs can be made ahead and stored in the freezer for up to three to four weeks.

When you’re ready to enjoy them, allow them to thaw in the refrigerator for a few hours or at room temperature for a shorter time.

IN THE FRIDGE: You can keep your chocolate eggs in the fridge for about five days in an airtight container.

IN THE FREEZER: You can freeze this Easter candy in an airtight freezer-safe container for up to three months.

Note that the chocolate may have discoloration. Thaw them in the fridge before you eat them.

Why We Love This Recipe

IRRESISTIBLE FLAVOR COMBO: These Easter eggs feature a delightful blend of sweet coconut cream and rich, creamy chocolate. The combination of textures and flavors is a match made in dessert heaven, making them a delightful treat for any chocolate and coconut lover.

HOMEMADE CHARM: Crafting these Easter eggs at home adds a personal touch to your holiday celebrations. They showcase your culinary creativity and make for a heartwarming gift or dessert centerpiece that’s sure to impress your family and friends.

KID-FRIENDLY FUN: Making these Easter eggs is a fun and family-friendly activity. Kids can get involved in shaping and decorating the eggs, adding an extra layer of joy to your holiday festivities.

These coconut Easter eggs are a delicious treat for the entire family to enjoy. Using only 8 ingredients, you can make this creamy coconut Easter dessert! This is a super fun recipe to make with the kids or quickly on your own.

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