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Coconut Cream Eggs

 Coconut Cream Eggs
"The filling of these homemade chocolate Easter eggs is wonderful creamy and not too sweet," notes Janet Galasso of Lehighton, Pennsylvania.
36 ServingsPrep: 20 min. + freezing


  • 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


  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Coconut Cream Eggs (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.