Coconut Cream Eggs Recipe

4.5 4 7
Coconut Cream Eggs Recipe
Coconut Cream Eggs Recipe photo by Taste of Home
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Coconut Cream Eggs Recipe

Read Reviews
4.5 4 7
Publisher Photo
"The filling of these homemade chocolate Easter eggs is wonderful creamy and not too sweet," notes Janet Galasso of Lehighton, Pennsylvania.
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon butter (no substitutes), softened
  • 4 cups confectioners' sugar
  • 1 cup flaked coconut
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 tablespoon shortening

Directions

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

Nutritional Facts

1 each: 137 calories, 7g fat (4g saturated fat), 8mg cholesterol, 30mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 1g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon butter (no substitutes), softened
  • 4 cups confectioners' sugar
  • 1 cup flaked coconut
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 tablespoon shortening
  1. In a mixing 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.
  2. 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.
Originally published as Coconut Cream Eggs in Taste of Home April/May 1999, p67

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Reviews forCoconut Cream Eggs

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DMGF User ID: 8320321 224158
Reviewed Apr. 4, 2015

"Never solidified to something workable, even after 48 hours in the freezer, let alone something you could dip into warm chocolate and not have it fall apart on you."

MY REVIEW
bmeyer17 User ID: 1202137 32981
Reviewed Mar. 31, 2012

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

MY REVIEW
mmdavidson User ID: 6565545 49602
Reviewed Mar. 7, 2012

"easy to make and really yummy."

MY REVIEW
cynthiaelliott User ID: 1867504 70667
Reviewed Mar. 28, 2010

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

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