Coconut Cream Eggs. Creamy coconut filling covered in a crisp dark chocolate. These little homemade Easter candies are an Easter season staple for me and always have been. I used to LOVE when my neighbor would bring my family some, but there was never enough and I would crave them waiting for the next Easter season. They are simple and easy to make, fun for Easter or spring, great to make with kids or to give to the neighbors. I find that any dipped chocolate candy takes a little added time, but it does not stop the recipe from being super simple.
Easter Coconut Egg Ingredients
- Cream Cheese: I always love Philadelphia cream cheese, but any cream cheese will work. I do not have a substitute for this. I think it offers the BEST texture & it also sets well in the fridge. For the cream cheese hater: I personally do not think the taste is very prominent. But I also love it!
- Salted Butter: Feel free to use unsalted butter, but salted balances out some of the super-sweetness of these candies so I like to use it here.
- Powdered Sugar: Sweetens the candies, but also binds the filling together. It’s kind of like we are making a really thick buttercream.
- Sweetened Shredded Coconut: The sweetened vs unsweetened coconut is important. Sweetened is significantly more moist and chewy than unsweetened. I also think giving it a quick chop is integral to the shaping process. This way, there are no scraggly pieces when dipping the eggs.
- Coconut Extract: Optional. I like a good amount of coconut flavor & for it not to get lost in the dark chocolate, so I always add a little bit. You can keep it sweet & less coconut by omitting this.
- Dark Chocolate: Your favorite chocolate chips or bar will work. I like a higher quality Dark Chocolate like Guittard or Ghiradelli, but a classic Nestle works too. Dark chocolate balances the sweetness, but if you love super sweet go with semi-sweet or milk chocolate.
- Coconut Oil: I like to have this on hand especially for chocolate dipping. Use a classic unrefined coconut oil if you don’t mind the coconut taste (beneficial in this recipe!) or a refined coconut oil for tasteless.
From the Kitchen
More Easter Treats
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I LOVE these coconut cream eggs. They are so nostalgic and yummy and coconutty. I am excited for you to make them. Tag me on Instagram @quartersoulcrisis when you make this recipe or at the very least, come back and give it a rating.
Coconut Cream Eggs
Creamy, sweet coconut Easter eggs with a chocolate shell. An easy, delicious homemade candy for the Easter season.
Equipment
- parchment paper & large baking sheet
Ingredients
- 8 oz cream cheese softened
- 6 tbs salted butter room temperature
- 4 cups powdered sugar
- 2 cups sweetened coconut lightly chopped if very long pieces
- pinch salt to taste
- 1/2 tsp coconut extract optional
- 1 1/4 cup dark, milk or semisweet chocolate
- 1 tsp coconut oil
Instructions
- Make the coconut cream egg filling: In a stand mixer with paddle attachment or large mixing bowl with hand mixer, beat cream cheese 2-3 minutes until light & fluffy. Add room temperature butter & beat again 5 minutes until very well combined & light. Add powdered sugar slowly & beat on low until combined. Add sweetened coconut. Scrape sides and bottoms to ensure all is combined. Taste. Add coconut extract if you want it more coconutty. Add more salt if you want it a little less sweet. Let filling chill at least 30-45 minutes or up to overnight. The stiffer it is, the easier it is to shape.
- Shape Eggs: Use a cookie scoop or two tablespoons or so of filling to scoop even amounts out onto a baking sheet. Shape them into an egg shape the best you can. If it is very sticky, you may want to let the scoops themselves chill or freeze 5-10 minutes. Alternatively, you can very lightly wet your hands to shape. I like to make sure they are thick for the best chocolate to coconut ratio. Freeze coconut eggs 15 minutes.
- Dip Eggs: While the eggs are freezing, prepare your chocolate with about 5 minutes to go. In a small microwavable safe bowl (I like to use a coffee mug), add chocolate. Melt in 30 second increments. Add coconut oil & stir until completely melted and combined. Using a fork, drop egg into chocolate and coat it. Scoop it out and tap it on the edge of the mug or bowl to get off excess. use another fork to gently push egg off onto baking sheet. Repeat and dip all of the eggs. Let freeze 15 minutes until set. Add drizzle (if adding, see note below) and freeze 5 minutes.
- Serve immediately or store in fridge until ready to eat!
Home Cook’s Notes
Shredded Coconut: Sometimes the shredded coconut can be long, scraggly pieces. I like to pile them on a cutting board and give a quick chop or two just so it looks better when shaping the eggs.
Chocolate Drizzle on eggs: to add some more dimension, feel free to do a chocolate drizzle. After letting the eggs do the final freeze, use a fork and drizzle some melted chocolate diagonally over the eggs. I like to use milk or semisweet chocolate (only about 1/4 – 1/2 cup) for this step for different shades of chocolate, but you can also use dark!
Nutrition
Calories: 183kcalCarbohydrates: 24gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 15mgSodium: 64mgPotassium: 78mgFiber: 1gSugar: 21gVitamin A: 186IUCalcium: 14mgIron: 1mg
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