Coconut Cream Eggs Recipe

These Coconut Cream Eggs are a delightful and easy-to-make treat that’s perfect for Easter or any occasion where you want a sweet and creamy indulgence. With a soft and chewy coconut center and a rich chocolate coating, these bite-sized candies are sure to please everyone.

Ingredients

Here’s what you’ll need to make these delicious Coconut Cream Eggs:

• Sweetened condensed milk: Adds sweetness and creaminess to the filling.
• Vanilla extract: Adds a touch of warmth and flavor.
• Sweetened shredded coconut: Provides the base for the filling and adds a chewy texture.
• Powdered sugar: Adds sweetness and helps bind the filling.
• Semi-sweet or dark chocolate chips: Or chopped chocolate, for melting and coating the eggs.
• Sprinkles: Optional, for decoration.

How to Make Coconut Cream Eggs

Step 1: Make the Coconut Filling

In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), combine the condensed milk, vanilla extract, and shredded coconut. Mix on low speed until well combined. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated.

Step 2: Shape the Eggs

If using an egg-shaped cookie cutter, roll out the coconut mixture on a lightly floured surface to about ½-inch thickness. Use the cookie cutter to cut out egg shapes and place them on a parchment-lined tray. If you don’t have a cookie cutter, you can simply shape the coconut mixture into egg shapes by hand.

Step 3: Freeze

Place the tray of coconut eggs in the freezer for about 30 minutes to firm up.

Step 4: Melt the Chocolate

While the eggs are chilling, melt the chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring after each interval, or use a double boiler by placing a heat-safe bowl over a pot of simmering water (make sure the bottom of the bowl doesn’t touch the water). Stir the chocolate until melted and smooth.

Step 5: Dip and Decorate

Remove the chilled coconut eggs from the freezer. Dip each egg in the melted chocolate, using a fork or dipping tools to ensure they are fully coated. Place the coated eggs on a separate parchment-lined tray. If desired, decorate the eggs with sprinkles while the chocolate is still wet.

Step 6: Chill and Serve

Place the tray of coated eggs in the refrigerator to allow the chocolate to set completely. Once set, the Coconut Cream Eggs are ready to be enjoyed!

How to Serve Coconut Cream Eggs

• Easter Treats: These Coconut Cream Eggs are perfect for Easter baskets, egg hunts, or as a festive treat for spring gatherings.
• Party Favors: Package them up in individual bags or boxes for a sweet party favor.
• Frozen Treat: These eggs can be enjoyed straight from the freezer for a cool and refreshing treat.

Make Ahead and Storage

Storing Leftovers

Store leftover eggs in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months.

FAQs

Can I use a different type of chocolate?

Yes, you can use milk chocolate, dark chocolate, or even a combination of different chocolates for dipping.

Can I add other ingredients to the filling?

Absolutely! Feel free to add chopped nuts, dried fruit, or even spices like cinnamon or nutmeg to the filling.

Can I make these eggs without a cookie cutter?

Yes, you can shape the coconut mixture into egg shapes by hand.

How can I make these eggs vegan?

You can use vegan condensed milk and chocolate chips. Make sure to check that your shredded coconut is also vegan-friendly.

There you have it! A delicious and easy-to-make recipe for Coconut Cream Eggs that’s perfect for any occasion. Enjoy!

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