Fill your Easter baskets with these easy Coconut Cream Eggs this year. Anyone that loves coconut will enjoy this homemade Easter candy.
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 too 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 has 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.
A mixture of coconut, marshmallow, cream of coconut, butter, and powdered sugar created a delicious filling. Let the mixture chill for a little bit so that you can roll it into balls without it sticking to your hands.
After the mixture has chilled roll it into 12 even balls. Then flatten each ball with the palms of your hands and shape the edges to look like eggs. Place the eggs back on the wax paper and chill them again.
I like to chill them again because the heat of your hands warms the mixture up. We want the eggs to be cold and firm when we drop them into the warm chocolate.
Melt your chocolates one at a time. I started with the white chocolate and dipped half the eggs, then melted the dark chocolate and finished the rest of the eggs. You will have some chocolate left in each bowl after you are finished.
Reheat the chocolate for a few seconds to get it melted again, then spoon it into some ziplock bags. Cut the corner off of each bag and drizzle the chocolate over the tops of the coconut cream eggs. Have sprinkles ready because you need to add them while the chocolate is wet. After the chocolate sets you can wrap them in individual cellophane bags or store them in a sealed container. Be prepared for the eggs to disappear in a hurry when you share them with your coconut loving friends.
Still want more coconut goodness in your life? These Coconut Cupcakes with Toasted Coconut Frosting has 2 times the coconut love. I must try them! For the summer months, I want to make a batch of these Cookies and Coconut Cream Popsicles for my freezer! And these Coconut Macaroon Nutella Nests would be a cute cookie to add to Easter dinner!!!
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- 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
- 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.
- Ghirardelli Chocolate White Melting Wafers, 30 Ounce
- Ghirardelli Chocolate Dark Candy Melting Wafers, 30 Ounce
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Amount Per Serving:Calories: 389 Total Fat: 24g Saturated Fat: 19g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 18mg Sodium: 154mg Carbohydrates: 42g Fiber: 6g Sugar: 32g Protein: 3g