Description
These Coconut Cream Eggs are a delightful and easy-to-make treat that’s perfect for Easter or any occasion. With a creamy coconut center and a rich chocolate coating, they’re a delicious and festive candy that everyone will love.
Ingredients
Units
Scale
- 3/4 cup sweetened condensed milk
- 1/4 teaspoon vanilla extract
- 2 1/2 cups sweetened shredded coconut
- 3 cups powdered sugar
- 3 cups semi-sweet or dark chocolate chips (or chopped chocolate)
- Sprinkles (optional)
Instructions
- Make Coconut Mixture: In a stand mixer with a paddle attachment, combine condensed milk, vanilla extract, and coconut. Mix on low speed until combined. Gradually add powdered sugar, 1 cup at a time, mixing until a dough forms.
- Shape Eggs: If using an egg-shaped cookie cutter, roll out the dough to ½-inch thickness and cut out egg shapes. Alternatively, roll the dough into egg shapes by hand. Place the formed eggs on a parchment-lined tray.
- Freeze: Freeze the eggs for 30 minutes until solid.
- Melt Chocolate: Melt chocolate in a double boiler or a heat-safe bowl set over a pot of simmering water, stirring until smooth.
- Dip and Decorate: Dip frozen eggs in melted chocolate using a fork. Place coated eggs on a parchment-lined tray and decorate with sprinkles, if desired.
- Chill and Serve: Refrigerate the coated eggs until the chocolate is set. Serve promptly or store in the refrigerator for up to a week or in the freezer for up to 3 months.
Notes
- Consistency: Adjust the dough consistency by adding more condensed milk if it’s too dry or more coconut if it’s too wet.
- Yield: This recipe makes approximately 50 small eggs. You can easily halve the recipe for a smaller batch.
- Freezing: These candies freeze well and can be enjoyed straight from the freezer.
Nutrition
- Serving Size: 1 egg
- Calories: 80kcal
- Sugar: 10g
- Sodium: 20mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
