March 22, 2022
Review RecipeChocolate Easter Eggs (Coconut Cream)
These coconut cream chocolate Easter eggs are coated in smooth, sweet chocolate and filled with a delicious creamy middle.
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These coconut cream chocolate Easter eggs are a blend of sweet cream cheese filling and coconut 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!
Easter is such a fun time to make delicious treats in the kitchen. Try out our peanut butter chocolate Easter eggs. For another yummy coconut sweet, try our coconut cream bars.
Chocolate Easter Eggs (Coconut Cream) Ingredients
You’ll need:
- 8 ounces 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 sweet treat. It’s Easter!
DRIZZLE: You can also make your drizzle using white chocolate chips if you prefer.
How To Make This Chocolate Easter Eggs Recipe
STEP ONE: In a medium-sized mixing bowl using either a stand mixer or hand mixer beat 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 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 a baking sheet.
Our Recipe Developer Says
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 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.
PRO TIP:
Stop heating when there are still some solid pieces of chocolate and 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 mixture 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 on a cookie sheet 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 coating 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 Ziploc 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.
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.
MORE EASTER RECIPES
Storage
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.
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 Easter dessert! This is a super fun recipe to make with the kids or quickly on your own.
FREQUENTLY ASKED QUESTIONS
Can I make these treats using a silicone mold?
While we haven’t tried it, if you have experience using silicone molds, you could certainly try making them that way instead.
What is a jelly roll pan?
A jelly roll pan is a rimmed baking sheet that measures about 15-inches by 10-inches.
Can I freeze these treats?
Freeze chocolate coconut eggs for up to 3 months for longer storage, but note that discoloration of the chocolate may occur. Defrost in the refrigerator before serving.
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Chocolate Easter Eggs (Coconut Cream)
These coconut cream chocolate Easter eggs are coated in smooth, sweet chocolate and filled with a delicious creamy middle.
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 2 hours 25 minutes
Servings 15
Ingredients
- 8 ounces 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
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 coconut flakes.
- 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.
- 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 bag or piping bag. Snip a tiny corner off of the bag 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 a 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
Sodium: 96mg | Calcium: 52mg | Vitamin C: 1mg | Vitamin A: 309IU | Sugar: 53g | Fiber: 2g | Potassium: 111mg | Cholesterol: 25mg | Calories: 421kcal | Trans Fat: 1g | Saturated Fat: 12g | Fat: 20g | Protein: 3g | Carbohydrates: 58g | Iron: 1mg
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Comments
Jenny says
Do you prefer milk or dark chocolate?
Dark chocolate…especially when paired with red wine!!!