Coconut Cream Eggs Recipe

Coconut Cream Eggs RecipePhoto by: Taste of Home Coconut Cream Eggs Recipe Rating 5

"The filling of these homemade chocolate Easter eggs is wonderful creamy and not too sweet," notes Janet Galasso of Lehighton, Pennsylvania.

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Coconut Cream Eggs Recipe
  • Prep: 20 min. + freezing
  • Yield: 36 Servings
20 20

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon butter, softened
  • 4 cups confectioners' sugar
  • 1 cup flaked coconut
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 tablespoon shortening

Directions

  • In a bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1-1/2 hours or until easy to handle. Using hands dusted with confectioners' sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet. Freeze for 2 hours or until slightly firm.
  • Melt chocolate chips and shortening. Remove eggs from the freezer a few at a time; dip into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. Store in the refrigerator. Yield: 3 dozen.

Nutritional Facts 1 serving (1 each) equals 137 calories, 7 g fat (4 g saturated fat), 8 mg cholesterol, 30 mg sodium, 21 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Coconut Cream Eggs in Taste of Home April/May 1999, p67

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Coconut Cream Eggs (3)

Coconut Cream Eggs Recipe

Coconut Cream Eggs

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Mar. 31, 2012 by bmeyer17

triple the coconut and add vanilla extract and this recipe is awesome


Reviewed on Mar. 07, 2012 by mmdavidson

Easy to make and really yummy.


Reviewed on Mar. 28, 2010 by cynthiaelliott

These eggs were delicious.Great to use as a filling in my Easter egg chocolate mould.

 
 
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