Fill your Easter baskets with these easy Coconut Cream Eggs recipe this year. Anyone that loves chocolate and coconut will enjoy finding this homemade Easter candy.
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Coconut is definitely one of those ingredients that everyone either loves or hates. Personally, I’m on team love all things coconut. Something about the taste of coconut sends me to my tropical happy place.
I can almost believe I’m sitting on the beach when I’m enjoying a good coconut dessert. Of course, then I open my eyes, and I’m still in my home.
Usually January and April are the two months I go crazy for coconut. In the winter it is because the weather is chilly, and I need that blast of tropical in my life. In the spring it is because Easter is coming, and coconut is just such a fun Easter flavor.
Of course, not everyone thinks that way. These fun eggs and some Coconut Fudge Pie got mixed reviews at church this week. The coconut lovers couldn’t get in line fast enough to snag one of each.
Then there were the haters who pointed out that coconut should never be allowed in the building. Yeah, I’m not listening to them because this Chocolate Coconut Cake is happening very soon and headed right back to church. LOL! Take that haters!
Over the past few years I have made a few different versions of homemade Easter candies. There have been Biscoff Cream Eggs, Nutella Cream Eggs, and Reese’s Cream Eggs to name a few. It was time to add coconut cream eggs to that list.
How to make Coconut Cream Eggs:
- Mix together the coconut, marshmallow fluff, cream of coconut, butter, and powdered sugar until it creates a soft and delicious filling. (full recipe is at the bottom of the post)
- Refrigerate the mixture for at least 30 minutes, so that you can roll it into balls without it sticking to your hands.
- Scoop out 12 even spoonfuls and roll them into round balls.
- Flatten each ball with the palms of your hands and shape the edges with your fingers to make them look like eggs.
- Place the eggs back on the wax paper and chill them in the fridge again.
I like to chill the coconut eggs again because the heat from your hands warms the mixture up as you are rolling and flattening. We want the eggs to be cold and firm when we drop them into the warm chocolate.
How to dip Coconut Cream Eggs in chocolate:
- Melt the white chocolate according to the package directions.
- Place one egg at a time into the chocolate. Use a fork to flip it over, so both sides get coated.
- Lift the egg out and gently tap the side of the bowl to remove the excess chocolate. Do not tap too hard or the egg will fall off.
- Place on a wax paper lined tray and repeat with 5 more eggs.
- Melt the dark chocolate and dip the other 6 eggs the same way.
- Let the chocolate on the coconut eggs set before decorating them.
Reheat the extra chocolate that is left in each bowl and spoon it into two small ziplock baggies. Cut one corner off each bag and drizzle the chocolate over the tops of the eggs. Add sprinkles while the chocolate is still wet.
After the chocolate sets, wrap them in individual cellophane bags or store them in a sealed container. Be prepared for the coconut Easter eggs to disappear in a hurry when you share them with your coconut loving friends.
More easy Easter recipes you may like:
- Easter Popcorn
- Decorated Peanut Butter Eggs
- Easter Dirt Cupcakes
- No Bake Easter Nest Cookies
- Easter Rice Krispie Treats
Other coconut recipes:
- Chocolate Coconut Bunny Cupcakes
- Oreo Coconut Cream Truffles
- Coconut Cream Bundt Cake
- Lemon Coconut Cupcakes
- Coconut Oreo Icebox Cake
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Coconut Cream Eggs
Fill your Easter baskets with these easy Coconut Cream Eggs this year. Anyone that loves coconut will enjoy this homemade Easter candy.
Ingredients
- 1 - 14 ounce bag sweetened shredded coconut
- 4 Tablespoons butter, softened
- 1/4 cup marshmallow cream
- 1/4 cup cream of coconut
- 1/2 cup powdered sugar
- 1 - 10 ounce bag white melts
- 1 - 10 ounce bag dark chocolate melts
- sprinkles
Instructions
- Place the coconut, butter, marshmallow cream, cream of coconut, and powdered sugar in a large mixing bowl. Beat until completely mixed together. Refrigerate for 30 minutes.
- Roll the mixture into 12 even balls. Press each ball flat using the palm of your hand and shape into an egg shape. Refrigerate for another 30 minutes.
- Place 1 cup white melts in a microwave safe bowl. Heat for 30 seconds and stir. Heat again for 15-20 seconds, stirring each time until melted and creamy.
- Place 1 egg into the bowl and cover with chocolate. Use a fork to gently lift the egg out. Tap the fork on the side of the bowl to remove some of the excess chocolate. Place on a wax paper lined tray. Repeat with 5 more eggs.
- Melt 1 cup dark chocolate melts the same way and dip the remaining 6 eggs.
- Reheat any leftover chocolate and place in 2 separate ziplock baggies. Cut one corner off and drizzle over the tops of the eggs.
- Add sprinkles while the chocolate is wet, if desired. Let set. Store in a tightly sealed container.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 389Total Fat: 24gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 154mgCarbohydrates: 42gFiber: 6gSugar: 32gProtein: 3g
laura {not a trophy wife} says
hi jocelyn
okay i love coconut but i have no clue what cream of coconut is or where to find it…. help
Jocelyn says
I have found it in the baking aisle and the liquor aisle at Walmart. It is considered a mixer, but there is no alcohol in it. I hope that helps!
Norine says
I find it in the ethnic food isle at giant food store
Suzy says
Does this work if I use condensed milk instead of cream of coconut, I can’t find it?
Jocelyn says
Yes, you could use the sweetened condensed milk in place of it. The cream of coconut is considered a mixer for drinks, so you would find it in most alcohol aisles of stores.
Sue says
How can I freeze coconut creams eggs? I was given several for Easter and would like to freeze some to eat later on. What is the best way to freeze them?
Thank you!
Jocelyn says
I’ve never frozen these before but I think they would be fine in the freezer. I would wrap them really well and place them in a freezer bag. When you are ready to eat them, let them thaw for a few hours in the unopened bag. This will help keep the chocolate from turning white or gray. I hope that helps.
Sheena McCourt says
I would like to mail these coconut eggs to a friend in California & I live in West Virginia would it work or do they have to be refrigerated?
Jocelyn says
I think these would be fine to be mailed. There isn’t anything in them that needs to be refrigerated. I hope your friend enjoys them!
Wendy says
Why can I not see the recipe anywhere for these?
Jocelyn says
Hi, Wendy. We had a site issue today that took down all the recipe cards. Everything should be fixed and showing now.
Diana says
Made them turned out awful! My palm did not make egg shape. Coconut mixture in refrigerate hard enough for rolling. Never make again. I had to use 3 bags chips.
Jocelyn says
I’m sorry to hear you didn’t like this recipe. How long did you refrigerate the mixture? After just 30 minutes, you should still be able to roll it even though it is harder. Then you use your palm to flatten them and your fingers to shape them into an egg shape. Also did you use chocolate chips? The recipe calls for chocolate melts not chocolate chips.
Colleen says
I love this recipe! Made these eggs many times for different occasions. Noticed someone made key lime flavored eggs. Where can I find key lime juice (is it just like juice?)and how much key lime juice should be used? Sounds delicious and I love key lime pie so I’d love to try to make them. Thank you for this recipe!
Jocelyn says
Yay! I am so glad you are enjoying this recipe. I did a key lime version of them here. https://insidebrucrewlife.com/homemade-key-lime-coconut-patties/ You can find key lime juice in the same store aisle that you buy regular lime and lemon juice.