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Who doesn’t love to celebrate holidays with homemade goodies? These coconut cream chocolate Easter eggs are a blend of sweet cream cheese filling and coconut that are covered in creamy rich chocolate. In just a few minutes, you can have a homemade classic candy that lets you skip the Cadbury Cream Eggs this year!
Easter is such a fun time to make delicious treats in the kitchen. Try out our Peanut Butter Chocolate Easter Eggs. Also, check out our 23 Adorable Easter Desserts to make this Easter. For another yummy coconut sweet, try our Coconut Cream Bars.
MORE EASTER RECIPES:
Easter Bunny Cake | Deviled Eggs
COCONUT CREAM CHOCOLATE EASTER EGGS INGREDIENTS
You will need:
- 8 ounce full-fat cream cheese, softened
- 2 tablespoons salted butter, softened
- 1 teaspoon coconut extract
- 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
SUBSTITUTIONS AND ADDITIONS
Shortening: You can use butter or margarine instead of shortening. For every 1 cup of shortening use 1 cup and 2 tablespoons of butter or margarine.
Coconut Extract: Use coconut oil as a substitute for coconut extract. It’ll give your dessert a yummy flavor and keep the consistency the same.
Candy: You can use candy or sprinkles to decorate your eggs. It’s Easter!
HOW TO MAKE THIS COCONUT CREAM CHOCOLATE EASTER EGGS RECIPE
STEP ONE: Use a medium-sized mixing bowl and either a standup or hand mixer to mix together cream cheese, butter, and coconut extract until it’s smooth and creamy.
STEP TWO: Beat in 2 cups of powdered sugar. Beat in the remaining 2 cups of powdered sugar, stirring with a sturdy wooden spoon when a mixture becomes too thick to use a hand beater (a standing mixer will beat everything just fine).
STEP THREE: Stir or beat in the flaked coconut.
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 cream cheese/coconut mixture into balls.
STEP SEVEN: Mold the ball into an egg shape and place it on a baking sheet.
PRO TIP: Dust your hands with powdered sugar or drop a ball into a bit of powdered sugar to make it easier to work with.
STEP EIGHT: Continue molding your eggs until the mixture has all been used.
STEP NINE: Place the baking sheet into the freezer and chill the eggs for at least 1 hour.
STEP TEN: In a microwave-safe bowl, microwave the milk chocolate chips and 1 tablespoon of shortening in 30-second increments, stirring in between, until the chocolate is melted and smooth.
PRO TIP: Stop heating when there are still some solid pieces of chocolate just stir those until they are melted and smooth.
STEP ELEVEN: Remove the eggs from the freezer. Using a fork, dip one egg into the melted chocolate at a time and flip them to fully coat. Lift the egg from 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 or a cooling rack.
STEP THIRTEEN: Place the dipped eggs into the refrigerator and set them aside for about 15 minutes.
PRO TIP: If you’re going to add sprinkles or candy on top of your eggs, make sure to do it before the chocolate hardens!
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 melted chocolate into a plastic baggy or piping bag. Snip a tiny corner off of the bag and drizzle in a zig-zag motion over the chocolate-covered eggs. Allow the chocolate to set for about 5 minutes.
STEP SIXTEEN: Serve the eggs immediately or keep them in an airtight container until they are ready to serve.
STORAGE
IN THE REFRIGERATOR: You can keep your eggs in the fridge for about 1 to 2 months in an air-safe container. Note that the freezer might cause some discoloration of the chocolate. Before you serve your eggs, thaw them in the fridge.
IN THE FREEZER: You can freeze your eggs in an airtight freezer-safe container for up to 3 months. Note that the chocolate may have discoloration. Thaw them in the fridge before you try to eat them!
This Coconut Cream Chocolate Easter Eggs Recipe is a delicious treat for the entire family to enjoy. Using only 8 ingredients, you can make this creamy, coconut-y Easter dessert! This is a super fun recipe to make with the kids or quickly on your own.
MORE RECIPES YOU’LL LOVE
Coconut Cream Chocolate Easter Eggs
Ingredients
- 8 oz full fat cream cheese softened
- 2 tbsp salted butter softened
- 1 tsp coconut extract
- 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 tbsp 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 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.
- Mold the ball into an egg shape and place it on a baking sheet.TIP: Dust your hands with powdered sugar or drop a ball into a bit of powdered sugar to make it easier to work with.
- Continue molding eggs until 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 each dipped egg on a clean sheet of parchment paper or cooling rack.
- Place dipped eggs into the refrigerator to set for about 15 minutes.
- Microwave semi-sweet chocolate chips and 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!
My grandma used to make these, I can’t wait to have them again!