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Coconut Cream Eggs

"The filling of these homemade chocolate Easter eggs is wonderful creamy and not too sweet," notes Janet Galasso of Lehighton, Pennsylvania.
  • Total Time
    Prep: 20 min. + freezing
  • Makes
    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

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.
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Reviews

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Average Rating:
  • CAROL
    Apr 17, 2020

    LOVE THIS RECIPE. I ADDED TWO CUPS OF COCONUT,, BECAUSE MY HUSBAND LOVES COCONUT. NEXT TIME I AM GOING TO ADD SOME VANILLA.

  • 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.