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Homemade Coconut Cream Easter Eggs filled with coconut and covered in chocolate.

Coconut Cream Easter Eggs

Homemade Coconut Cream Easter Eggs, with a soft coconut fudge filling and a chocolate shell, are a delightful and easy treat for spring.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Candy, Dessert
Cuisine: American, Holiday
Calories: 180
Ingredients Method Notes

Ingredients
  

Coconut Cream Filling
  • 1 cup Unsalted butter, softened For easy mixing
  • 8 oz Cream cheese, softened For a richer filling
  • 2 cups Powdered sugar Makes the filling firm
  • 2 cups Sweetened shredded coconut Classic flavor and texture
  • 1 tsp Vanilla extract Adds flavor
  • 1 pinch Salt Balances sweetness
Chocolate Coating
  • 2 cups Chocolate melting wafers or chips For dipping

Method
 

Preparation of Filling
  1. In a medium bowl, beat the softened butter and cream cheese together until creamy.
  2. Add vanilla extract and salt, mixing well.
  3. Gradually add powdered sugar, stirring until it is thick and holds together.
  4. Fold in the shredded coconut until evenly distributed.
Shaping and Chilling
  1. Line a baking sheet with parchment paper.
  2. Scoop out portions of the filling and shape them into egg shapes with your hands.
  3. Place the shaped eggs on the baking sheet and chill in the refrigerator for at least 1 hour, or freeze for 20 to 30 minutes.
Dipping in Chocolate
  1. Melt the chocolate using a microwave or double boiler.
  2. Once the eggs are firm, dip each one into the melted chocolate, allowing excess to drip off.
  3. Place dipped eggs back on parchment paper to set.
  4. Refrigerate if your kitchen is warm to help the chocolate firm up.

Notes

Store in an airtight container in the fridge for up to 7 days or freeze for 1 to 2 months. Let sit at room temperature for 10 minutes before serving for a softer bite.