Coconut Easter Eggs

These coconut Easter eggs are coated in smooth, sweet chocolate and filled with a delicious creamy center.

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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

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These eggs are made with creamy coconut filling and coated in rich milk chocolate. The texture is perfect – smooth and creamy with just the right amount of crunch from the chocolate shell.

The coconut flavor is not overpowering but adds a pleasant tropical taste to the egg.

Indulge in this delicious Easter treat and experience the heavenly taste of coconut and chocolate melting in your mouth.

You’ll need:

• 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

SHORTENING: You can use butter or margarine instead of shortening in this chocolate Easter eggs recipe. 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 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 2 cups of 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 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 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. 

STEP ELEVEN: Remove the eggs from the freezer. Using a fork, dip one egg into the melted chocolate mixture at a time and flip them 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 5 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.

MORE EASTER RECIPES

Cake Recipes

Carrot Cake Recipe

Hot Breakfasts

Instant Pot Hard Boiled Eggs

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.

IN THE FRIDGE: You can keep your chocolate eggs in the fridge for about 5 days in an airtight container.

IN THE FREEZER: You can freeze this Easter candy 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 eat them.

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.

More Recipes You’ll Love

• Carrot Bread
• Coconut Brownies
• Coconut Cream Pie
• Carrot Cake Cupcakes
• Carrot Cake Cookies
• Deviled Eggs
• Red Wine Chocolate Cake
• Coconut Chocolate Balls

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Coconut Easter Eggs

5 from 76 votes

These coconut Easter eggs are coated in smooth, sweet chocolate and filled with a delicious creamy center.

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 15

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Ingredients

  

1x2x3x

• 8 ounces full fat cream cheese, softened
• 2 tablespoons salted butter, softened
• 1 teaspoon coconut extract
• 4 cups powdered sugar, plus more for dusting and shaping the eggs
• 1 cup sweetened flaked coconut
• 2 cups milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 2 tablespoons shortening, divided in half

Instructions

 

• In a medium mixing bowl, use a hand beater or stand mixer to mix together cream cheese, butter, and coconut extract until smooth and creamy.
• Beat in 2 cups of 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 stand mixer will beat everything just fine.
• Stir or beat in the coconut flakes.
• 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 and coconut mixture.
• Mold the ball into an egg shape and place it on a baking sheet.
• Continue molding the eggs until the mixture has all been used.
• Place the baking sheet in the freezer and chill the eggs for at least 1 hour.
• In a microwave-safe bowl, microwave the milk chocolate chips and 1 tablespoon of shortening in 30-second increments, stirring between, until the 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 the 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 the dipped eggs into the refrigerator to set for about 15 minutes.
• Microwave the semi-sweet chocolate chips and the remaining tablespoon of shortening in 30-second increments until melted and smooth.
• Scoop the melted chocolate into a plastic bag or piping bag. Snip a tiny corner off of the bag and drizzle in a zig-zag motion over the chocolate-coated eggs. Allow the chocolate to set for 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.

Nutrition

Calories: 421kcal | Carbohydrates: 58g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 96mg | Potassium: 111mg | Fiber: 2g | Sugar: 53g | Vitamin A: 309IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

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