Coconut Cream eggs

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These chocolate Easter eggs with coconut cream inside are covered in a smooth, sweet chocolate shell.


8 ounces full fat cream cheese, softened
2 tablespoons salted butter, softened
1 teaspoon coconut extract
4 cups powdered sugar, plus more for dusting/shaping eggs
1 cup sweetened flaked coconut
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
2 tablespoons shortening, divided


In a medium mixing bowl use a hand beater or stand mixer to mix together cream cheese, butter, and coconut extract until smooth and creamy.
Beat in 2 cups of powdered sugar. Beat in the remaining 2 cups of powdered sugar, stirring with a sturdy wooden spoon when the mixture becomes too thick to use a hand beater. A stand mixer will beat everything just fine.
Stir or beat in coconut flakes.
Cover bowl with plastic wrap and refrigerate for 30 minutes.
Line a baking sheet with parchment paper.
Use a cookie scoop or tablespoon to scoop balls of the cream cheese/coconut mixture.
Mold the ball into an egg shape and place it on a baking sheet.
Continue molding eggs until mixture has all been used.
Place the baking sheet in the freezer and chill eggs for at least 1 hour.
In a microwave-safe bowl, microwave milk chocolate chips and 1 tablespoon of shortening in 30-second increments, stirring between, until chocolate is melted and smooth. Stop heating when there are still some solid pieces of chocolate and just stir until all is melted and smooth.
Remove eggs from the freezer. Using a fork, dip one egg at a time into the chocolate and flip to fully coat. Lift the egg out of the chocolate with a fork and gently tap on the side of the bowl to allow excess chocolate to drip off.
Place each dipped egg on a clean sheet of parchment paper or cooling rack.
Place dipped eggs into the refrigerator to set for about 15 minutes.
Microwave semi-sweet chocolate chips and remaining tablespoon of shortening in 30-second increments until melted and smooth.
Scoop melted chocolate into a plastic bag or piping bag. Snip a tiny corner off of the bag and drizzle in a zig-zag motion over chocolate-coated eggs. Allow chocolate to set, about 5 minutes.
Serve immediately or keep refrigerated in an airtight container until ready to serve.

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