Coconut lovers — this coconut easter egg recipe is for you! Unlike most recipes, the filling has more coconut than sugar, so it has delicious coconut flavor and texture. A decadent chocolate shell makes them simply divine!
They are a perfect sweet treat to share with friends and family, or to wrap and tuck into Easter baskets.
As a kid, Almond Joy and Mounds bars were two of my favorites. However, as an adult I find the filling too sweet and the chocolate coating a bit waxy.
But these homemade coconut eggs — I could eat them all day! Cream cheese, butter, and plenty of coconut keep the filling from being overly sweet.
And using a high quality chocolate also makes a difference in the flavor and texture of the final product. When I have the time, I use real couverture chocolate made with cocoa butter instead of oil. Tastes incredible and melts like butter in your mouth. But it needs to be tempered, which is tricky.
Using a high quality chocolate like Ghirardelli – it’s worth it! I don’t recommend using candy melts if you want true chocolate flavor.
How to make chocolate covered coconut cream eggs:
- SWEET COCONUT FILLING – Combine cream cheese and butter in a large bowl and beat with and electric hand mixer until creamy. Add the salt, vanilla, coconut extract, and confectioner’s sugar; beat until smooth. Stir in the coconut.
- CHILL – Wrap the mixture in plastic wrap and chill for about 30 minutes.
- FORM – Use your hands (or a silicone egg mold) to make egg shapes out of the coconut mixture. Place them in a single layer on a cookie sheet lined with parchment or silicone liner. Chill for a couple hours or freeze for an hour.
- DIP – Melt the chocolate in a microwave-safe bowl at half power in the microwave, stirring every 30 seconds. Use a fork to dip the eggs, scraping the excess chocolate on the side of the bowl.
- DECORATE – If desired, drizzle milk chocolate over the dark eggs and vice versa.
- Or you could use different colors of chocolate melts. Sprinkles are also fun, just add them quickly before the chocolate sets.
Coconut Easter Egg Recipe Variations:
- We like a mix of dark dark chocolate coating and milk chocolate at my house, but you can use all of one or the other. You could also use white chocolate wafers, or pastel colored chocolate melts.
- Instead of drizzling chocolate on top, you can decorate the eggs with pastel candies like M&M’s, or pipe flowers on them with frosting.
- For a less sweet coconut easter eggs, you can use unsweetened coconut instead of sweetened.
- Add chopped toasted almonds, pecans, or walnuts to the creamy coconut filling for a tasty crunch.
More recipes with coconut:
- Chewy Coconut Cookies
- Coconut Granola
- Almond Joy Ice Cream
- Simple Coconut Cake
- Coconut Cupcakes with Cream Cheese Frosting
- Chewy Coconut Bars
- Coconut Macaroon Brownies
Coconut Easter Egg Recipe
Ingredients
- 4 ounces cream cheese, softened to room temperature
- 2 Tbsp salted butter, softened to room temperature
- 1 pinch salt
- ½ tsp vanilla extract
- ½ tsp coconut extract
- 2 cups powdered sugar (confectioners’ sugar)
- 3 cups sweetened shredded coconut
Topping:
- 7 ounces Ghirardelli milk chocolate wafers
- 7 ounces Ghirardelli dark chocolate wafers
Instructions
- Beat together the softened cream cheese and butter in a large bowl. Add the salt, vanilla, coconut extract, and powdered sugar. Beat on low, then medium speed with an electric mixer until smooth. (It will be quite thick.)
- Add the coconut flakes and stir until very well combined.
- Wrap the coconut mixture in plastic wrap and chill for 30-45 minutes.
- Shape portions of the mixture into egg shapes and place on baking sheets lined with silicone or parchment paper. (To prevent the mixture from sticking to your hands, dip them in water.)
- Freeze the eggs for about an hour, or chill them for three hours.
- Melt the milk chocolate in the microwave at half power, stirring in 30-second increments until completely smooth.
- Use a fork to dip an egg in the melted chocolate, pulling the bottom across the bowl to remove the excess chocolate on the bottom of the egg. Place on silicone, parchment, or waxed paper. I like to use a toothpick to help slide the chocolate-covered eggs off the fork.
- Dip half of the eggs in milk chocolate, then repeat the process with the dark chocoalte for the remaining eggs. Let sit for 5-10 minutes or until the chocoalte sets.
- You should have a bit of extra chocolate left over. Reheat it if needed. Place in a ziplock bag and snip the corner. Drizzle over the eggs in contrasting colors. If you don't have any left over, you can melt a bit of additional chocolate if desired.
Notes
- These eggs are loaded with coconut. If you prefer a softer, creamier filling, you can decrease the coconut to 2 cups.
- I actually prefer to use high quality Ghirardelli or Merkens couverture chocolate, but it has to be tempered, which is tricky. I find the Ghirardelli wafers to be an easier, but still tasty option.
- If you use chocolate chips instead of the wafers, you will need to add about a tablespoon of coconut oil or shortening (not butter!) to each type of chocolate before melting.
- You can add sprinkles to the top of the eggs, just work quickly before the chocolate sets.
- Store chocolate eggs at room temperature in an airtight container for 4-5 days, or in the refrigerator for 2-3 weeks. We like to let them come to room temperature before eating.
Nutrition
These creamy coconut eggs with a rich chocolate shell are the perfect homemade easter candy!
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