Fresh from the Kitchen: Recipes & Food Inspiration
- Make the filling by mixing cream cheese, butter, shredded coconut, and powdered sugar until thick.
- Chill portions, hand-shape into oval Easter eggs, then freeze briefly so the filling firms before dipping.
- Melt a quality 16-ounce dark or semi-sweet chocolate bar with coconut oil; avoid chocolate chips.
- Store in an airtight container in the fridge up to a week, or freeze up to a month; garnish with sprinkles or toasted coconut.
These no-bake chocolate-covered coconut eggs are the perfect treat for Easter! Shredded coconut, cream cheese, butter, and powdered sugar form the base of the filling. Ready with about 45 minutes of hands-on prep time, each egg is easily shaped by hand, then enveloped in a layer of rich, dark chocolate. A coating of colorful sprinkles is the perfect finishing touch.
Hey there, and welcome back, friends.
You are in for a sweet treat!
Coloring Easter eggs is a yearly tradition in my home. The boys always look forward to it. This year, we added a new tradition of making some homemade chocolate Easter eggs!
Who can resist some chocolate treats?
You know how much I love adding coconut to my treats, well, I just had to add some as a filling to these chocolate eggs. The filling is rich and creamy and oh so coconutty.
The coconut filling is easy to make. It’s a simple mix of shredded coconut, cream cheese, butter, and powdered sugar. After mixing it, it needs some time to firm up in the fridge, and then you mold it by hand into an egg shape.
If you’re busy leading up to Easter, and who isn’t these days, the coconut mixture can be kept in the fridge up to a week before being shaped.
If you really love coconut, try toasting the coconut flakes for even more flavor!!!
Then you finish making the eggs by melting some dark chocolate and coconut oil, and dipping the coconut egg filling into the melted chocolate.
For the best results, it’s important to use a good-quality chocolate bar or baking chocolate rather than chocolate chips. Chocolate chips contain stabilizers that prevent them from melting as smoothly. Using a 16-ounce bar of your favorite dark or semi-sweet chocolate gives you that beautiful, smooth finish that sets perfectly.
These chocolate Easter eggs are sure to disappear fast!!! Serve them as a treat or give them as a homemade gift.
Ingredients
- cream cheese
- unsalted butter
- milk
- unsweetened shredded coconut
- sea salt
- vanilla extract
- powdered sugar
- dark chocolate
- coconut oil
- sprinkles, optional
How to Make Chocolate-Covered Coconut Filled Easter Eggs
Begin by making the Easter egg filling. Start by adding the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low to medium speed until light and creamy, about two minutes. Scrape down the sides of the bowl.
With the mixer running on low, add the milk, shredded coconut, salt, and vanilla, mixing until well combined.
Next, add the powdered sugar slowly, about half a cup at a time, stopping to scrape down the bowl as needed. Mix until fully incorporated. It should look like thick cookie dough.
Use a one-ounce (about two tablespoons) scoop to portion out the coconut mixture and put it on a parchment-lined platter or baking sheet, and cover it with plastic wrap. Place it in the fridge to chill until firm, about 30 minutes to 1 hour.
Remove the chilled Easter egg filling, then use your hands to roll each portion into a ball.
Flatten each ball into a half-inch-thick disc, then shape it into an oval egg. Place the shaped coconut eggs back on the parchment-lined baking sheet or platter. Re-cover with plastic wrap, then put them in the freezer to firm up for at least fifteen minutes.
Melt the chocolate and coconut oil in a double boiler. Once the chocolate is completely smooth and fully melted, set a large piece of parchment on the counter next to the double boiler.
Remove the chilled egg filling from the freezer. Use a fork to dip the eggs into the melted chocolate until fully coated, allowing excess chocolate to drip off.
Carefully place the chocolate-covered eggs on the sheet of parchment, then immediately sprinkle some on top before the chocolate sets.
Repeat with the remaining eggs. Allow them to sit on the parchment until the chocolate is fully set, which takes about half an hour.
How to Store
Enjoy the eggs once the chocolate sets, or place them in the fridge in an airtight container to enjoy later. Make sure to eat them within a week for the best flavor.
Leftovers can also be frozen in an airtight container. Make sure to enjoy them within a month.
More Sweet Easter Recipes
What do you think of this fun homemade Easter egg recipe? What would you serve with this snack? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy Easter, friends!
Chocolate Coconut Easter Egg Recipe
Prep Time
45 minutes
Additional Time
2 hours
Total Time
2 hours 45 minutes
Ingredients
- 4 ounces cream cheese, at room temperature
- ¼ cup unsalted butter, at room temperature
- 1 tablespoon milk, at room temperature
- 3 cups unsweetened shredded coconut
- ¼ teaspoon sea salt
- 1 1/2 teaspoons vanilla extract
- 3 ½ cups powdered sugar
- 16 ounces dark chocolate, roughly chopped
- 1 tablespoon coconut oil
- Sprinkles, optional
Instructions
- Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low to medium speed until light and creamy, about 2 minutes. Scrape down the sides of the bowl. With the mixer running on low, add the milk, shredded coconut, salt, and vanilla, mixing until well combined. Add the powdered sugar slowly, about ½ cup at a time, stopping to scrape down the bowl as needed. Mix until fully incorporated. It should look like thick cookie dough.
- Use a 1-ounce (2 tablespoon) scoop to portion out the coconut mixture and put it on a parchment-lined platter or baking sheet, and cover it with plastic wrap. Place it in the fridge to chill until firm, about 30 minutes to 1 hour.
- Remove the chilled dough, then use your hands to roll each portion into a ball. Flatten each ball into a ½-inch thick disc, then form into an oval egg shape. Place the shaped coconut eggs back on the parchment-lined baking sheet or platter. Re-cover with plastic wrap, then put them in the freezer to firm up for at least 15 minutes.
- Melt the chocolate and coconut oil in a double boiler. Once the chocolate is completely smooth and fully melted, set a large piece of parchment on the counter next to the double boiler. Remove the eggs from the freezer. Use a fork to dip the eggs into the melted chocolate until fully coated, allowing excess chocolate to drip off. Carefully place the chocolate-covered eggs on the sheet of parchment, then immediately add some sprinkles to the top before the chocolate starts to set. Repeat with the remaining eggs. Allow them to sit on the parchment until the chocolate is fully set, about 20-30 minutes.
- Enjoy the eggs once the chocolate sets, or place them in the fridge in an airtight container to enjoy later. Make sure to eat them within a week for the best flavor.
Notes
- Since the coconut mixture is on the sweeter side, I found in testing that a dark chocolate coating yielded the most balanced flavor. If you don’t like dark chocolate, you can use an equal amount of milk or white chocolate instead!
- This recipe calls for a lot of chocolate in order to ensure there’s plenty to dunk each egg into. You will have leftover melted chocolate so I recommend pouring it into a silicone mold to enjoy later or using it for a batch of bark paired with your favorite toppings.
- Since the eggs are dipped in the chocolate straight from the freezer, the chocolate will start to set fairly quickly. I recommend having your sprinkles ready so that you can add them to each egg as soon as they are coated and placed on the parchment paper.
- I prefer using a large fork to dunk the eggs in the chocolate and transfer them to the parchment. To eliminate the pooling of chocolate around the base of each egg, try to gently shake off any excess chocolate before transferring them to the parchment paper.
- If you prefer a deeper, toasted coconut flavor, you can toast the coconut in the oven at 350 degrees or in a large skillet over medium heat until lightly golden. Keep an eye on it because it can burn very quickly! Make sure to allow the coconut to cool fully before using it in the recipe.
- I found that a 1-ounce cookie scoop yielded the perfect-sized eggs. If you don’t have one, you can scoop up 2 tablespoon-sized portions of the coconut mixture at a time and mound them together before chilling in the fridge.
- Leftovers can be frozen in an airtight container. Make sure to enjoy them within a month.
- You’ll need at least half of a standard container of sprinkles for the eggs so keep that in mind!
FAQs
How long can I chill the coconut mixture? The portioned coconut mixture can be kept in the fridge up to a week before being shaped, then coated in chocolate. I recommend making sure it is tightly covered with plastic if you plan to store it that long, so that the coconut mixture does not begin to dry out.
Can I use chocolate chips instead of a chocolate bar? No, I do not recommend using chocolate chips here, as they tend to have stabilizers in them to retain their shape once heated. Use 16 ounces of your favorite dark chocolate bar or semi-sweet baking chocolate for the best results.
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Nutrition Information:
Yield:
22
Serving Size:
1
Amount Per Serving:
Calories: 451Total Fat: 33gSaturated Fat: 26gUnsaturated Fat: 7gCholesterol: 13mgSodium: 60mgCarbohydrates: 37gFiber: 7gSugar: 29gProtein: 4g
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