Chocolate Covered Coconut Cream Eggs

These Chocolate Covered Coconut Cream Eggs make a perfect treat for Easter! They include a coconut and cream cheese filling and a coating of chocolate which gives you a mixture of sweetness, tanginess, and richness. These coconut cream eggs can be enjoyed as desserts by adults and kids alike for Easter as they have cute egg shapes.

To make the coconut cream eggs, you begin by mixing softened cream cheese with butter, powdered sugar, and shredded coconut. Then, the mixture is chilled before being shaped into egg shapes. After a final chill in the freezer so they harden, they are then threaded with skewers and dipped into chocolate. Once the chocolate sets on the eggs, they are then ready to serve.

What are Coconut Cream Eggs?

Coconut cream eggs are a classic Easter treat that includes a cream cheese and coconut filling and a coating of chocolate. Cream cheese is perfect for these as it sets up firmly when cold while having a creamy texture. Meanwhile, the coconut adds further stability to the filling while also adding a contrasting texture and sweetness.

The cream cheese mixture is shaped into egg shapes and placed in the freezer so it sets. This step is essential as it will ensure the eggs hold their shape when they are dipped into warm melted chocolate.

For the chocolate, you can use whatever type of chocolate you prefer, such as milk chocolate or semi-sweet chocolate. This recipe calls for chocolate chips but you could also use any finely chopped chocolate that you already have on hand.

Pro Tips

• Make sure the cream cheese and butter are softened to ensure that they mix with the other ingredients easily.
• If you love the taste of toasted coconut, you could pre-toast your coconut before adding it to this recipe.
• You can use any chocolate you prefer to coat the eggs such as dark chocolate, milk chocolate, or semi-sweet chocolate.
• Use a measuring cup or cookie scoop to portion the coconut mixture into even-sized portions.
• When dipping the eggs in the chocolate, it is best to put the melted chocolate in a deeper and thinner container to ensure the chocolate has some depth and is easy to dip the eggs into.

What to Serve with Coconut Cream Eggs?

These coconut cream eggs can be served with all of your other favorite Easter confections like chocolate eggs, jelly beans, and more. Since they are quite rich, they are also great with coffee or tea to cut through the sweetness.

How Do You Melt Chocolate in the Microwave?

If you would like to melt your chocolate in a microwave rather than over a double boiler, you can place the chocolate in a microwave-safe bowl first. Then, microwave it for 20 second intervals, stirring it in between each round of 20 seconds, until the chocolate is completely melted.

Can I Omit the Coconut?

Yes, if you don’t love the taste of coconut, you can feel free to omit it from this recipe, although it may affect how stable the filling is. A good replacement for the coconut would be chopped nuts like almonds or hazelnuts if you love the combination of chocolate and nuts in your desserts and confections.

Do I Have to Use Egg Molds for These Coconut Cream Eggs?

No, you don't really need it – especially if you don't have one! You can shape them mixture into egg shapes with your hands, coated in powdered sugar!

Can I Decorate the Coconut Cream Eggs?

Yes, if you would like the coconut cream eggs to have some extra flair, you could decorate them in a few different ways. Simply sprinkle them with your favorite sprinkles for a pretty garnish or drizzle them with melted white chocolate once the chocolate exterior is set for a contrasting colour. These eggs can also be garnished with additional coconut or chopped nuts if desired.

How to Store Coconut Cream Eggs

These coconut cream eggs should be stored in an airtight container until you are ready to serve them. While you could store them in the freezer, freezing them may affect their texture.

How to Make Coconut Cream Eggs

Step 1

Step 1

Line a baking sheet with parchment paper and set it aside. In the bowl, beat the cream cheese with the butter until they are creamy. While mixing, add the powdered sugar and the coconut until the mixture is combined. Refrigerate the mixture for 1 hour.

Line a baking sheet with parchment paper and set it aside. In the bowl, beat the cream cheese with the butter until they are creamy. While mixing, add the powdered sugar and the coconut until the mixture is combined. Refrigerate the mixture for 1 hour.

Coat your hands with powdered sugar and shape the mixture into egg shapes. Place the eggs on the baking sheet and freeze them for 1 hour.

Melt the chocolate chips in a double boiler. Place the chocolate in a narrow cup that holds all of the chocolate. Insert a skewer into each egg and dip them in the chocolate to coat. Hold them upright for 20 seconds for the chocolate to set or set them in styrofoam until the chocolate is set.

Serve the coconut cream eggs immediately!