Homemade Coconut Cream Eggs

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. You would think she would have had her fill of coconut after polishing off a bunch of the Coconut Birds Nests Cupcakes I made for her to try. I guess not, 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.

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!

RECIPE

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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.

Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.