Coconut Cream Eggs

Name: Coconut Cream Eggs
Prep time: 20 min
Total time: 20 min
Yield: 3 dozen.
Ingredients: 1 package (8 ounces) cream cheese, softened; 1 tablespoon butter, softened; 4 cups confectioners' sugar; 1 cup sweetened shredded coconut; 2 cups (12 ounces) semisweet chocolate chips; 1 tablespoon shortening

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

Ingredients

1 package (8 ounces) cream cheese, softened
1 tablespoon butter, softened
4 cups confectioners' sugar
1 cup sweetened shredded 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.

Nutrition Facts

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

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

Reviews

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Average Rating:

DMGF

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.
bmeyer17

Mar 31, 2012

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

Mar 7, 2012

Easy to make and really yummy.
cynthiaelliott

Mar 28, 2010

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