Go Back
Print Pin
No ratings yet

Homemade Coconut Cream Eggs

Author Jen


  • 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


  • 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.