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.
Over the past few years I have made a few different versions of homemade Easter candies. A few of our favorites are these cookie butter eggs, Nutella Easter eggs, and this Reese's egg recipe.
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.
Recipe Tips
- 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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Recipe
Coconut Cream Eggs
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.
Ingredients
- 1 - 14 ounce bag sweetened shredded coconut
- 4 tablespoons butter, softened (salted or unsalted is fine)
- ¼ cup marshmallow cream
- ¼ cup cream of coconut
- ½ cup powdered sugar
- 1 - 10 ounce bag white chocolate melting wafers
- 1 - 10 ounce bag dark chocolate melting wafers
- 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: 12 Serving Size: 1Amount Per Serving: Calories: 389Total Fat: 24gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 154mgCarbohydrates: 42gFiber: 6gSugar: 32gProtein: 3g
Cathy R
Is the cream of coconut absolutely necessary? Could you increase any of the other ingredients or substitute something else? I hate to buy it for the small amount needed.
Thanks
Jocelyn
You could leave it out and just add a little bit of milk at a time until it reaches a moldable consistency. The only thing is that the eggs will have a little less coconut flavor.
Linda Witt
These were a real hit! They sure didn’t last long! The next time I make some, I will use finely shredded coconut, and a bit more coconut milk and marshmallow cream. And I was following the directions and they were turning out huge. So, I made little two-bite eggs that were the perfect size! This recipe made about 50 of those. I don’t know how you did this in an hour! My process, took me about four hours!
Pam
How far ahead can you make these? Do you store them at room temperature?
Jocelyn
You can make them up to a week ahead of time. Although if you make them that far in advance they will need to be refrigerated. If you are only making them 1-2 days ahead, then they can be on the counter at room temperature.
Barbara
I don't usually have marshmallow cream in the house, can I use some marshmallows heated up a little?
Jocelyn
I have never tried substituting melted marshmallows for fluff, so I'm not quite sure. You may be able to melt them down with a little bit of corn syrup, but again I haven't done it. If you try it for this recipe, let me know how it works.
Stephanie
These look delicious. I might have to make these for Easter.
Colleen
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
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.
Diana
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
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.
Wendy
Why can I not see the recipe anywhere for these?
Jocelyn
Hi, Wendy. We had a site issue today that took down all the recipe cards. Everything should be fixed and showing now.
Sheena McCourt
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
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!
kate
What is marshmallow cream and what could you use in its place ? I'm in NZ and have never heard of it .
Jocelyn
Marshmallow cream is a sweet marshmallow spread similar in flavor, but not texture, to regular solid marshmallow.
Sue
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
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.
Suzy
Does this work if I use condensed milk instead of cream of coconut, I can't find it?
Jocelyn
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.
laura {not a trophy wife}
hi jocelyn
okay i love coconut but i have no clue what cream of coconut is or where to find it.... help
Jocelyn
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
I find it in the ethnic food isle at giant food store