October 17, 2023Review Recipe
Table of Contents
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
The texture of these eggs is perfect – smooth and creamy with just the right amount of crunch from the chocolate.
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.
- 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 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.
Our Recipe Developer Says
Dust your hands with powdered sugar or drop the 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 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.
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 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.
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 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.
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.
FREQUENTLY ASKED QUESTIONS
While we haven’t tried it, if you have experience using silicone molds, you could certainly try making them that way instead.
Sprinkles are a great way to add a little bit of extra Easter charm to the eggs. Just make sure to add them before the chocolate sets and hardens.
Freeze chocolate coconut eggs for up to three months for longer storage, but note that discoloration of the chocolate may occur. Defrost in the refrigerator before serving.
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
- Funfetti Dip
- Easter Cocktail
- Martha Washington Candy
- Coconut Cream Dessert
- Twix Dip
Coconut Easter Eggs
- 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
- 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.
- 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.