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Chocolate Covered Coconut Cream Eggs

Ashley Manila
Here's a crowd-pleasing Easter recipe for Chocolate Covered Coconut Cream Eggs! You can get the whole family involved in making this homemade easter candy. Kids love shaping the coconut mixture into egg shapes and dipping them in chocolate... and adults love eating them!
5 from 1 vote
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Prep Time 20 minutes
Inactive Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine Chocolate
Servings 2 dozen eggs (estimate)

Ingredients
 

  • 4 tablespoons (47g) unsalted butter room temperature
  • 5 tablespoons (62g) coconut oil divided
  • 8 ounces (227g) cream cheese room temperature
  • 7 to 8 cups (791 g to 904g) confectioners sugar sifted
  • 1 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 16 ounces sweetened flaked coconut
  • 20 ounces bitter-sweet chocolate chopped
  • 1 cup (227g) unsalted pistachios, unshelled optional
  • 1/4 cup (57g) chopped pistachios optional

Instructions
 

  • Line 2 large baking sheets with parchment paper; set aside.
  • In a large bowl mix together the butter, 4 tablespoons of coconut oil, and cream cheese until well combined.
  • Add the confectioners sugar, 1 cup at a time, then add the salt, vanilla, and coconut oil - mix well. You can use your hands here!
  • Fold in the shredded coconut and mix until it's evenly incorporated. Cover the bowl and place in the refrigerator for 30 minutes, or up to 48 hours.
  • Remove the bowl from fridge and let it sit at room temperature for 5 minutes, or until it's easy to scoop out the mixture. Scoop out 2-tablespoons of the mixture and use your hands to form it into an egg shape. Place each egg on prepared baking sheet. Repeat with all coconut mixture.
  • If desired, gently press a pistachio in the center of each egg.
  • Transfer pans to the freezer and chill for 45 minutes. About 20 minutes before you plan on dipping your eggs, melt your chocolate.
  • Heat the chocolate and remaining 1 Tablespoon (14g) of coconut oil in a double boiler over simmering water. Cook, stirring occasionally, until the chocolate is completely melted. Alternatively you can do this in the microwave, just be sure to use a heat proof dish and use the lowest setting. I usually microwave my chocolate in 20 second increments, whisking in between.
  • When the eggs are ready to be dipped, place the bottom of the egg onto a fork, and dip it into the chocolate, letting it completely submerge before pulling it back up and placing it back on the parchment lined sheet. Repeat for all eggs.
  • Place the chocolate dipped eggs back in the freezer or refrigerator for a few minutes to harden.
  • When ready to serve, place each egg in cupcake wrappers or on a large serving platter lined with parchment paper.
  • Store covered, in the refrigerator, for up to 2 weeks, or until needed.
Keyword candy, easter, easter candy, chocolate
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