Coconut Cream Eggs
The perfect sweet treat for this time of year–these coconut cream eggs are silky smooth, full of delicious coconut flavor, and topped with decadent chocolate.
Do you or someone you know make homemade Easter eggs? That was one thing my Mom never really got into. I don’t really remember her making many candy-type treats growing up. And there weren’t a ton of people we knew who made them either. It wasn’t until years later when I started going to a mom’s Bible study that one of our mentors used to bring in her homemade eggs. And what a treat they were! She had a seasonal side business selling these eggs and she sold a BUNCH. People would place their orders and then pick them up at her house. I remember even ordering some and shipping them to an out-of-state friend. Jul’s eggs were a delicious treat I always looked forward to every year. 🙂 I have since moved on from the Bible study and I’m not even sure if Jul still has that side business but this time of year I always get a craving for homemade eggs. So I decided to try my hand at it.
It’s fairly simple–you just need a little patience. Mine don’t look professional by any means, and if I had a little more of that patience, I probably could have “perfected” the look. But I’m all about rustic-looking, non-fussy things. So these are “perfect” in my book. 😉
I used both milk and dark chocolate to coat the coconut cream. And alternated the drizzle, depending on which chocolate I coated them with. They turned out great! Sweet, yes, but that’s kinda expected with an Easter egg. 😉 I love that they’re homemade so I can control what goes in them. I added a bit more coconut than the traditional recipe calls for. And definitely use unsweetened coconut flakes here. That wonderful coconut flavor stands out–yum.
Thankfully my boys love coconut so all in my family enjoyed these treats. As well as the neighbor boys too. 🙂 So if you’re looking for a special treat to make for family and friends, you’ve got to make these coconut cream eggs! You have time yet before Easter to surprise someone special with a sweet treat.
- 8 oz cream cheese, softened
- 1 Tbsp butter, softened
- 4 cups Golden Barrel confectioners' sugar
- 1 1/2 cups unsweetened coconut flakes
- 2 cups chocolate chips (milk, dark, or semi-sweet)
- 1 Tbsp Golden Barrel Coconut Oil
- Line a baking sheet with wax or parchment paper and set aside.
- In a bowl attached to a stand mixer (or with a hand mixer), cream together cream cheese and butter for 2 minutes on medium-high speed. With mixer on low speed, add in sugar and coconut and mix until well incorporated.
- Refrigerate coconut mixture for one hour until it's easy to mold with hands. Once mixture is more firm, coat your hands with powdered sugar and mold into egg shapes. Place on prepared baking sheets. Refrigerate (or freeze) for another hour until firm.
- In a double boiler (or in a microwave), melt chocolate chips and coconut oil, stirring occasionally until smooth. Using two forks, dip eggs into chocolate, fully coating them and letting the excess drip off. Place on parchment paper. Refrigerate until set. Drizzle with alternate-flavored chocolate if desired. Store in fridge until ready to eat.
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