Coconut Easter Eggs

These coconut Easter eggs are reminiscent of the classic candy, and they're so easy to make from scratch. The smooth and creamy filling is made with vanilla flavored coconut cream and flakes of sweetened coconut for taste and texture. For the decadent finish, they're dipped in rich dark chocolate to create the perfect spring dessert.

I would describe these coconut Easter eggs as falling somewhere between Mounds candy bars and Cadbury Creme eggs. They are thick and creamy, packed with sweetened coconut flakes, and dipped in luscious bittersweet chocolate.

They make a delicious and fun addition to your Easter brunch table, along with chocolate coconut macaroons, Easter cheesecake, and spinach quiche!

Jump to:

• ⭐ Why These Coconut Easter Eggs are the Best
• 🍫 Ingredient Notes
• 📝 Variations & Substitutions
• 🥄 How to Make Coconut Easter Eggs
• 👩🏼‍🍳 Expert Tips
• 🐥 More Easter Recipes
• Coconut Easter Eggs

⭐ Why These Coconut Easter Eggs are the Best

• Smooth and creamy coconut filling dipped in rich dark chocolate
• Homemade Easter treats that are easy to make (no chocolate molds required)
• Budget-friendly spring dessert compared to the store-bought alternative
• Kid-friendly activity

🍫 Ingredient Notes

• Coconut cream - You can either use canned coconut cream (make sure that it's unsweetened), or refrigerate a can of coconut milk overnight and use the cream that separates and settles on top.
• Coconut oil - You can use either refined or unrefined coconut oil. Refined coconut oil is more processed and therefore lacks much of a coconut smell or taste. I used refined coconut oil, because the coconut flavor comes from the shredded coconut in this recipe. But, you can use either one! You can read more about the differences between refined and unrefined coconut oil here.
• Cream cheese - Make sure you bring your cream cheese to room temperature before using it to avoid lumps in your cream filling.
• Sea salt - Despite this being a rich candy, you need a bit of salt to enhance the flavor.
• Confectioner's sugar - It's important to use confectioner's sugar (powdered sugar) here, as it creates a smooth texture. No substitutions with granulated sugar, etc., as that would create a gritty consistency.
• Sweetened flaked coconut - This is where the majority of our coconut flavor comes from in this recipe. The flaked coconut adds slight chewiness to the creamy filling, as well as additional sweetness. Avoid using flaked coconut, as it will be difficult to incorporate into the filling.
• Bittersweet chocolate - The rich and barely sweet dark chocolate is the perfect complement to the sweet candy filling.

📝 Variations & Substitutions

• Almond Joys: To recreate the nostalgic candy, just place an almond on top of the coconut cream filling before refrigerating.
• Dairy-free or vegan: You can easily substitute vegan cream cheese and vegan bittersweet chocolate to make this recipe vegan-friendly/dairy-free!
• Coconut extract: Although these homemade candies have ample coconut flavor, you can make it even more prominent by adding 1 teaspoon of coconut extract.

🥄 How to Make Coconut Easter Eggs

Using an electric hand mixer, mix together the coconut cream, 4 tablespoons of coconut oil, and cream cheese in a large bowl until well combined.

Add in the vanilla extract, salt, and confectioner's sugar, 1 cup at a time. Use a rubber spatula or wooden spoon to mix until all of the confectioner's sugar has been incorporated. Next, add the shredded coconut and stir. Cover the bowl and place in the refrigerator for 30 minutes, or up to 48 hours.

Line 2 large baking sheets with parchment paper.

Remove the bowl from the refrigerator. Dust your hands with powdered sugar and scoop around 2 tablespoons of the coconut mixture into your hands. Form mixture into an egg shape and place on the prepared baking sheet. Repeat using up all of the coconut mixture.

Transfer pans to the freezer and chill for 45 minutes.

Place chopped chocolate and 1 tablespoon of coconut oil into a large microwave safe bowl. Microwave chocolate in 30-second increments, stirring with a rubber spatula in between each increment.

When the cream eggs are ready to be dipped, place the bottom of the egg onto a fork. Submerge it into the melted chocolate, lift it out again, and lightly tap the fork on the inside of the bowl to remove any excess chocolate. Place it on the parchment-lined baking sheet, and repeat this process for all remaining eggs.

If the chocolate hasn't set after 5 minutes, place chocolate-dipped eggs in the refrigerator for 10 minutes to harden. Store covered in the refrigerator for up to 2 weeks.

👩🏼‍🍳 Expert Tips

• Storage: Place coconut eggs in an airtight container and store in the refrigerator for up to 2 weeks.
• How to freeze: Wrap eggs in foil or plastic wrap and place in a large freezer bag. Store in the freezer for up to 3 months.
• Dust your hands with powdered sugar. This will make the shaping process much easier.
• Chill filling before and after shaping. This will help to set up the filling before dipping it in chocolate.

🐥 More Easter Recipes

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