Coconut Easter Eggs

close up shot of a bunch of edible Easter eggs piled on top of each other

Print Recipe

5 from 76 votes

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

Prep Time30

Cook Time5

Chill Time1 50

Total Time2 25

Course: Dessert

Cuisine: American

Keyword: Coconut Cream Chocolate Easter Eggs Recipe

Servings:

Calories: 421kcal

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 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