Looking for an easy, last minute treat to add to your Easter baskets? These Coconut Cream Eggs are the perfect solution. They are homemade, no bake, and dipped in chocolate.
Easter is such a fun time of year to make cute treats. Chicks, bunnies, and all kinds of chocolate covered Easter eggs get the special treatment.
I have always loved coconut eggs, so this year I decided to add homemade coconut Easter eggs to my list of classic candies.
Why Make This Recipe
These homemade coconut cream eggs are a fun and delicious treat to add to Easter baskets this year. The mixture is easy to make, and they are dipped in a delicious chocolate coating.
Not only are they delicious, but they are also really pretty! Your friends and family will love the chocolate drizzles and colorful sprinkles.
Chocolate and coconut is a match made in heaven. This treat is perfect for any Easter celebration or any other special occasion.
What You'll Need
All you need is 6 simple ingredients to make a batch of coconut Easter eggs. Get the kids in the kitchen with you. They will love drizzling each one with chocolates and adding sprinkles.
- Shredded Coconut - You will need one full bag of coconut. Feel free to use sweetened or unsweetened depending on how sweet you like your candies.
- Butter - Adds flavor and holds the mixture together.
- Marshmallow Cream - Gives the eggs a light and fluffy texture.
- Cream of Coconut - Adds a little more creamy coconut flavor.
- Powdered Sugar - Sweetens and thickens the filling.
- Chocolate - We like using Ghirardelli chocolate melting wafers to dip treats in. It melts so easily and tastes great.
- Sprinkles - Any kind of jimmies, sprinkles, or sugars will work.
How to Make Coconut Cream Eggs
These coconut eggs are made with shredded coconut and dipped in two kinds of chocolate. They're so simple to make. Just mix the ingredients, shape into eggs, and dip in chocolate.
- Mix together the coconut, marshmallow fluff, cream of coconut, butter, and confectioners sugar in a mixing bowl until it creates a soft and delicious filling.
- 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.
BRUCREW TIP: I like to chill the coconut eggs again because the heat from your hands warms the mixture up as you roll and flatten them into an egg shape. You want them to be cold and firm when you drop them into warm chocolate.
How to Dip Easter Eggs
- 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 wax paper or parchment paper 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.
- Wrap the eggs in individual cellophane bags. Tie them shut with ribbons and add a cute tag.
More Easy Easter Recipes
- Easter Popcorn
- Old Fashioned Peanut Butter Eggs
- Easter Cupcakes
- Easter Nest Cookies
- Easter Rice Krispie Treats
- Bunny Cupcakes
- Coconut Cream Truffles
- Coconut Bundt Cake
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