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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 semisweet chocolate chips; 1 tablespoon shortening

6 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. + freezing

Makes

3 dozen

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

Coconut Cream Eggs Recipe photo by Taste of Home

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Ingredients

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

Coconut Cream Eggs

Total Time

Makes

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