Coconut Cream Eggs

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4.67 from 3 votes

Creamy, sweet coconut Easter eggs with a chocolate shell. An easy, delicious homemade candy for the Easter season.

Prep Time15

Total Time2

Servings: eggs

Author: Sam Maccini

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
½ teaspoon coconut extract optional
1 ¼ cup dark, milk or semisweet chocolate
1 teaspoon 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!

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 ¼ - ½ cup) for this step for different shades of chocolate, but you can also use dark!

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