Coconut Cream Easter Eggs

            These are absolutely adorable and the kids are going to love them. So will the big kids. The fillings are made with a sweet cream and coconut filling and then covered in milk chocolate.

Easter is right around the corner and it is fun to gather in the kitchen and make homemade treats. With homemade treats, at least you will know what is being put in the bodies instead of preservatives.

            One suggestion I feel that I should mention ahead of time, when it comes time to shape the egg mix, dust your hands with a little powdered sugar.

It will help to prevent the sticking on your hands. However, the extra effort is more than worth it when you see the smiles on the faces.

Frequently Asked Questions:

            Is it difficult to cover the eggs with the chocolate?

There is a helpful tip to do the egg dipping. Use a fork to place the eggs on the tongs of the fork to make it easier to cover the whole egg.

            How should I store these?

These are best to be stored in the refrigerator until you are ready to eat them. They can be wrapped in cellophane and placed into the Easter basket.

What do you need to make Coconut Cream Easter Eggs

            8 ounces cream cheese, softened

            2 tbsp butter, salted and softened

            1 tsp Coconut extract

            4 cups powdered sugar

            1 cup sweetened flaked coconut

            2 cups milk chocolate chips

            1 cup semi sweet chocolate chips

            2 tbsp shortening, divided

How to make Coconut Cream Easter Eggs

FIRST STEP:

In a mixing bowl, combine the cream cheese, coconut extract and the butter until well blended. Mix until it is smooth and creamy.

Add in 2 cups of powdered sugar and stir with a sturdy wooden spoon. The wooden spoon helps when the mix becomes too thick for the beater.

SECOND STEP:

Stir in the coconut flakes

Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes.

THIRD STEP:

When time has passed, line a baking sheet with parchment paper

Use a cookie scoop to have the equal amounts. Place the dough onto the cookie tray and shape into an oval shape for an egg.

 

FOURTH STEP:

Place the tray into the freezer and chill for one hour.

In a microwave safe bowl, melt the milk chocolate chips at 30 second intervals. Stirring after each.

Remove the eggs from the freezer. Using a fork, dip each egg into the melted chocolate and set it on a tray to dry

FIFTH STEP:

When all the eggs are covered, put the tray back into the freezer for 15 minutes.

Meantime, melt the semisweet chips in a microwave bowl. Spoon into a ziploc bag, and snip the corner

This will be used to drizzle the semisweet chocolate over the top of the eggs.

Enjoy!

YUM!

Coconut Cream Easter Eggs

Coconut Cream Easter Eggs

Yield: 15
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 5 minutes

Ingredients

  •             8 ounces cream cheese, softened
  •             2 tbsp butter, salted and softened
  •             1 tsp Coconut extract
  •             4 cups powdered sugar
  •             1 cup sweetened flaked coconut
  •             2 cups milk chocolate chips
  •             1 cup semi sweet chocolate chips
  •             2 tbsp shortening, divided

Instructions

FIRST STEP:

In a mixing bowl, combine the cream cheese, coconut extract and the butter until well blended. Mix until it is smooth and creamy.

Add in 2 cups of powdered sugar and stir with a sturdy wooden spoon. The wooden spoon helps when the mix becomes too thick for the beater.

SECOND STEP:

Stir in the coconut flakes

Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes.

THIRD STEP:

When time has passed, line a baking sheet with parchment paper

Use a cookie scoop to have the equal amounts. Place the dough onto the cookie tray and shape into an oval shape for an egg.

FOURTH STEP:

Place the tray into the freezer and chill for one hour.

In a microwave safe bowl, melt the milk chocolate chips at 30 second intervals. Stirring after each.

Remove the eggs from the freezer. Using a fork, dip each egg into the melted chocolate and set it on a tray to dry

FIFTH STEP:

When all the eggs are covered, put the tray back into the freezer for 15 minutes.

Meantime, melt the semisweet chips in a microwave bowl. Spoon into a ziploc bag, and snip the corner

This will be used to drizzle the semisweet chocolate over the top of the eggs.

Enjoy!

Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 398Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 25mgSodium: 96mgCarbohydrates: 54gFiber: 2gSugar: 49gProtein: 3g