Coconut Easter Egg Recipe
Creamy coconut filling surrounded by luscious chocolate - these candies make perfect Easter treats!
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
Serving: 1eggCalories: 212kcalCarbohydrates: 24gProtein: 2gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 8mgSodium: 57mgPotassium: 128mgFiber: 2gSugar: 21gVitamin A: 96IUVitamin C: 0.1mgCalcium: 15mgIron: 1mg
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