Golden Barrel

Coconut Cream Eggs

The perfect sweet treat for this time of year–these coconut cream eggs are silky smooth and full of delicious coconut flavor and topped with decadent chocolate.

CourseBars

Servings

about 20eggs

Servings

about 20eggs

Ingredients

8oz cream cheese, softened
1Tbsp butter, softened
4cups Golden Barrel confectioners’ sugar
1 1/2cups unsweetened coconut flakes
2cups chocolate chips (milk, dark, or semi-sweet)
1Tbsp Golden Barrel Coconut Oil

Instructions

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.