These coconut Easter eggs are coated in smooth, sweet chocolate and filled with a delicious creamy center.
HOW TO MAKE THIS COCONUT EASTER EGGS RECIPE
STEP ONE: In a medium-sized mixing bowl, using a stand mixer or hand mixer, beat the cream cheese, butter, and coconut extract until it’s smooth and creamy.
STEP TWO: Beat in two cups of powdered sugar.
Beat in the remaining two cups of powdered sugar, stirring with a sturdy wooden spoon when the mixture becomes too thick to use a hand mixer (a stand mixer will beat everything just fine).
STEP THREE: Stir or beat in the coconut flakes.
STEP FOUR: Cover the mixing bowl with plastic wrap and refrigerate for 30 minutes.
STEP FIVE: Line a baking sheet with parchment paper
STEP SIX: Use a cookie scoop or a tablespoon to scoop the coconut filling into balls.
STEP SEVEN: Mold the ball into an egg shape and place it on the baking sheet.
STEP EIGHT: Continue molding the egg shapes until the coconut mixture has all been used.
STEP NINE: Place the baking sheet into the freezer and chill the eggs for at least one hour.
STEP TEN: In a microwave-safe bowl, microwave the milk chocolate chips and one tablespoon of shortening in 30-second increments, stirring in between, until the chocolate is melted and smooth.
STEP ELEVEN: Remove the eggs from the freezer. Using a fork, dip one egg into the melted chocolate mixture at a time and flip it to fully coat.
Lift the egg out of the chocolate with a fork and gently tap on the side of a bowl to allow the excess chocolate to drip off.
STEP TWELVE: Place each dipped egg onto a clean sheet of parchment paper on a cookie sheet or a cooling rack.
STEP THIRTEEN: Place the dipped eggs into the refrigerator and let them set for about 15 minutes.
STEP FOURTEEN: Microwave the semi-sweet chocolate chips and the remaining tablespoon of shortening in 30-second increments until they are melted and smooth.
STEP FIFTEEN: Scoop the melted chocolate into a plastic Ziploc or piping bag.
Snip a tiny corner off of the bag and drizzle it in a zig-zag motion over the chocolate-covered eggs. Allow the chocolate to set for about five minutes.
STEP SIXTEEN: Serve the eggs immediately or keep them in an airtight container until they are ready to serve.
Ingredients
8 ounces full fat cream cheese, softened
2 tablespoons salted butter, softened
1 teaspoon coconut extract
4 cups powdered sugar, plus more for dusting and shaping the eggs
1 cup sweetened flaked coconut
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
2 tablespoons shortening, divided in half
Instructions
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 the coconut flakes.
Cover the 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 and coconut mixture.
Mold the ball into an egg shape and place it on a baking sheet.
Continue molding the eggs until the mixture has all been used.
Place the baking sheet in the freezer and chill the eggs for at least 1 hour.
In a microwave-safe bowl, microwave the milk chocolate chips and 1 tablespoon of shortening in 30-second increments, stirring between, until the 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 the 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 the dipped eggs into the refrigerator to set for about 15 minutes.
Microwave the semi-sweet chocolate chips and the remaining tablespoon of shortening in 30-second increments until melted and smooth.
Scoop the 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 the chocolate-coated eggs. Allow the chocolate to set for about 5 minutes.
Serve immediately or keep refrigerated in an airtight container until ready to serve.
Notes
Dust your hands with powdered sugar or drop the cream cheese ball into a bit of powdered sugar to make it easier to work with.
Stop heating when there are still some solid pieces of chocolate, and just stir those until they are melted and smooth.
If you’re going to add sprinkles or candy on top of your eggs, make sure to do it before the chocolate coating hardens.
Nutrition
Calories: 421kcal | Carbohydrates: 58g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 96mg | Potassium: 111mg | Fiber: 2g | Sugar: 53g | Vitamin A: 309IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
