Homemade Coconut Cream Eggs
on Mar 04, 2014, Updated Apr 13, 2022
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If you are looking for a great Homemade Coconut Cream Egg Recipe for Easter look no further. This Coconut Egg recipe is so quick, easy and yummy! I have been so excited to make all of my Easter Basket candy this year. I have shared my great Homemade Reese’s Eggs, Egg Cake Bites and Chocolate Covered Peeps with you this past couple of weeks. I have been whipping up some great items to fill all of my kiddos Easter Baskets. The thought of doing them up with mostly homemade items has me feeling accomplished. My daughter loves coconut cream eggs so, I NEEDED to give these Coconut Cream Eggs a try. They came out wonderful. She was sneaky and had one already and wanted more so I guess they passed her test, ha ha.
Most homemade Easter Basket items are so inexpnsive to make. Save on your baking items by watching for a great sale and combine the sale with a coupon. Or, you can find great deals on baking items at Aldi. I usually stock up on my Wilton Chocolate Chips at Michaels when i have a coupon and a sale. The savings really add up.
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INGREDIENTS
8 oz softened Cream Cheese
1 tbsp softened Butter
4 cup Powdered Sugar
1 cup Shredded Coconut
1 tbsp Shortening
2 cup Semi Sweet Chocolate Chips
DIRECTIONS
Using a hand mixer, beat cream cheese and butter until blended.
Incorporate powdered sugar and coconut.
Refrigerate for 1 hour or until easy to mold with hands.
Prepare a baking sheet by lining with wax or parchment paper.
Dust your hands with powdered sugar and mold mixture into egg shapes.
Place on a prepared baking sheet.
Place in freezer for 2 hours or until eggs are firm.
Melt chocolate chips and shortening in microwave by heating for 30 seconds then stirring and repeating until melted and smooth.
Dip eggs into chocolate mixture insuring that they are completely coated.
Place back on prepared pan.
Refrigerate until hardened.
Easter Eggs were always a tradition in my family growing up. I have passed the same tradition on to my kiddos. In the past i have purchased Easter eggs from the stores. I really like that i am keeping a tradition but introducing the homemade element to the tradition.
I plan to have the kids help make their own eggs to give to teachers as Easter gifts. We can just wrap them in some cello bags and tie with a ribbon. I think we will also print up some special notes too!
Homemade Coconut Cream Eggs
Ingredients
- 8 oz softened Cream Cheese
- 1 tbsp softened Butter
- 4 cup Powdered Sugar
- 1 cup Shredded Coconut
- 1 tbsp Shortening
- 2 cup Semi Sweet Chocolate Chips
Instructions
- Using a hand mixer, beat cream cheese and butter until blended.
- Incorporate powdered sugar and coconut.
- Refrigerate for 1 hour or until easy to mold with hands.
- Prepare a baking sheet by lining with wax or parchment paper.
- Dust your hands with powdered sugar and mold mixture into egg shapes.
- Place on a prepared baking sheet.
- Place in freezer for 2 hours or until eggs are firm.
- Melt chocolate chips and shortening in microwave by heating for 30 seconds then stirring and repeating until melted and smooth.
- Dip eggs into chocolate mixture insuring that they are completely coated.
- Place back on prepared pan.
- Refrigerate until hardened.
Thanks for your recipe. Everyone has their own method. Here’s mine:
I’ve found the butter isn’t really necessary. I use a block of cream cheese & 2 lbs of powdered sugar (yes, 2 lbs) then add coconut to taste. The consistency is like smooth dough, it rolls nicely, & it doesn’t need to be refrigerated before coating with chocolate (Merkens or Wilbur, with no shortening needed). I also use the cream cheese/powdered sugar ‘dough’ to add other flavorings (chocolate covered orange, lemon, lime, raspberry cream; peanut butter only needs powdered sugar added; marshmallow & caramel need nothing else to fill chocolates. I love all your recipes! ♥
how long in advance can these be made
Hi Jen,
getting ready for Easter and found a few of your recipes perfect to give as gifts! I really love that you use a lot of Aldi brand baking products. I travel about 25 minutes once every 2-3 wks to get to my nearest one and stock up on flour sugar spices butter shortening and Chocolate chips! you can not beat their prices ad best of all the chocolate chips are made in a peanut free facility which is a huge concern in our house.
thanks for sharing such creative and wonderful recipes.
Joy
I tripled the coconut amount, way better!
Why do you add shortening in the chocolate for this egg and not your peanut butter?
The shortening should put a shine on the chocolate.. however I use to use cooking wax in mine . but now I use Merkins candy coating or Wilburs coating doesn’t require refrigeration when done .
I’m assuming it’s sweetened coconut you use right?
Hi Kris! I am sorry that should have been mentioned. Yes, it was sweetened coconut. I hope you enjoy as much as we have,
My grandmother made this recipe every year, it gives the chocolate the slip factor.
But, my grandma used a piece of cooking wax instead in the chocolate.