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.
Servings: 24 eggs
Calories: 280kcal
Equipment
- electric hand mixer
Ingredients
- ¼ cup coconut cream (from a can)
- 5 Tablespoons coconut oil, divided
- 8 ounces cream cheese, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt
- 7 to 8 cups confectioner's sugar, plus more for shaping
- 16 ounces sweetened flaked coconut
- 20 ounces bittersweet chocolate, chopped (or chocolate chips)
Instructions
- 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 (see photos above or watch the recipe video to see how I make them) 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.
Video
Notes
- 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.
Nutrition
Calories: 280kcal | Carbohydrates: 60g | Protein: 3g | Fat: 20g | Saturated Fat: 17g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 157mg | Potassium: 239mg | Fiber: 3g | Sugar: 15g | Vitamin A: 129IU | Vitamin C: 0.2mg | Calcium: 83mg | Iron: 1mg
