Description
Coconut Easter Eggs are a creamy no-bake candy made with a sweet coconut and cream cheese filling, shaped into eggs and coated in smooth chocolate with a decorative drizzle. These festive treats are perfect for Easter dessert trays and homemade holiday gifts.
Ingredients
- 8 ounces full-fat cream cheese, softened
- 2 tablespoons salted butter, softened
- 1 teaspoon coconut extract
- 4 cups powdered sugar, plus extra for dusting hands
- 1 cup sweetened flaked coconut
- 2 cups milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 2 tablespoons shortening, divided
Instructions
- In a medium bowl, beat the softened cream cheese, butter, and coconut extract until smooth and creamy.
- Add 2 cups powdered sugar and mix until combined.
- Add the remaining 2 cups powdered sugar and mix until a thick dough forms.
- Stir in the sweetened flaked coconut until evenly distributed.
- Cover the bowl and refrigerate for 30 minutes to firm up the mixture.
- Line a baking sheet with parchment paper.
- Scoop portions of the chilled mixture and shape them into egg shapes, dusting your hands with powdered sugar if needed.
- Place the eggs on the prepared tray and freeze for at least 1 hour.
- In a microwave-safe bowl, melt the milk chocolate chips with 1 tablespoon shortening in 30-second intervals, stirring until smooth.
- Dip each frozen egg into the melted chocolate using a fork, letting the excess chocolate drip off.
- Place the coated eggs on a parchment-lined tray and refrigerate for about 15 minutes until set.
- Melt the semi-sweet chocolate chips with the remaining shortening in short microwave intervals until smooth.
- Transfer the melted chocolate to a piping bag or plastic bag, snip a small corner, and drizzle over the eggs.
- Let the drizzle set before serving or storing.
Notes
- Chilling the eggs before dipping helps them hold their shape.
- Dust hands lightly with powdered sugar to prevent sticking while shaping.
- Use dark chocolate instead of milk chocolate for a richer flavor.
- Decorate with sprinkles or extra shredded coconut before the coating sets.
- If the filling becomes too soft, chill it longer before shaping.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 210 kcal
- Sugar: 22 g
- Sodium: 85 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
