Coconut Cream Eggs

Coconut Cream Eggs are an easy, no bake, Easter dessert idea! These candies taste so much better homemade and are fun to make for your kid's Easter baskets! These coconut eggs are made from just a few, simple pantry basics.

Coconut Eggs are a must have at Easter time!

Raise your hand if you also always got Coconut Eggs in my Easter basket as a kid (me!!) There's just something about coconut in the spring, that gives me all the feels.

These coconut eggs are so addicting. They have just the right level of sweetness and are packed with lots of coconut. We couldn't stop eating them!

These candies are SO easy to make at home and only require a few pantry ingredients. Ready for this?

• Sweetened condensed milk
• A tiny bit of vanilla extract
• Sweetened shredded coconut
• Powdered sugar
• Chocolate
• Festive Easter sprinkles (optional, but highly recommended)

These coconut cream eggs are made without cream cheese. The sweetened condensed milk holds all of the coconut together and you never have to worry about the coconut 'not setting' properly.

I bet you have all of those ingredients in your pantry right now. Maybe you'll need to add coconut to your next shopping list, but that's all!

Let's make Coconut Cream Eggs for Easter

We covered the tiny ingredient list for these candies, but I did also mention that these were EASY to make. Let's get to it!

After combining the milk, vanilla, coconut and powdered sugar, the mixture will resemble a dough. Roll it out onto your surface and use an egg shape cookie cutter to cut out the eggs.

If you don't have an egg cookie cutter, it's OK! You can use a small round cutter or free form cut some egg shapes with a sharp knife. You can use your hands to then form an egg. It doesn't have to be TOTALLY exact.

You could probably also NOT even roll the mixture and just scoop some straight into your hands and form it that way. I found rolling and cutting to be more exact, but honestly, whatever floats your boat here!

I think they are best to be about a ½ inch in thickness and about 1 ½ inches in size. These are a sweet candy so you don't want them to be huge.

I froze the eggs for about 30 minutes to get them to firm up a bit before dunking them in warm, melted chocolate. For the chocolate, I simply melted semi sweet chocolate chips, but you can use whatever chocolate you'd like!

Dip the cold eggs into the chocolate and set on a tray lined with parchment.

Add some of those highly recommended, festive sprinkles.

Storing these candies

The full recipe for these makes A LOT of eggs. I counted about 50. Chances are, you probably want to cut that in half. But if you find yourself with a lot of leftover candies, these are great for the freezer. I filled a big Pyrex container with these, and they taste AMAZING frozen. They never freeze rock hard, so you can totally eat them straight from the freezer.

Otherwise, I would keep these in an airtight container in the fridge too.

Happy Easter friends!!

Coconut Cream Eggs

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Coconut Cream Eggs are an easy, no bake, Easter dessert idea! These candies taste so much better homemade and are fun to make for your kid's Easter baskets! These coconut eggs are made from just a few, simple pantry basics.

• Total Time: 30 minutes
• Yield: 50 small eggs

Ingredients

• ¾ c sweetened condensed milk (this is less than an entire can so be sure to measure!)
• ¼ tsp vanilla extract
• 2 ½ c sweetened, shredded coconut
• 3 c powdered sugar
• 3 c semi sweet or dark chocolate chips (or chopped chocolate)
• sprinkles (if desired)

Instructions

1. In the bowl of a stand mixer fitted with a paddle attachment, combine the condensed milk, vanilla and coconut. Mix on low speed until combined.
2. Next, add the powdered sugar 1 cup at a time on low speed. Mix until combined.
3. Take the coconut mixture out of the bowl and onto your rolling surface if you're using an egg cookie cutter (if you don't have a cutter, you can skip this step and roll the eggs by hand).
4. Roll the coconut to about ½ inch thick.
5. Using an egg cookie cutter (mine was about 1 ½ inches in diameter) cut the eggs out and place onto a tray lined with parchment.
6. Whether you made your eggs by using the cookie cutter or by hand, place your eggs into the freezer for about 30 minutes.
7. When 30 minutes is almost up, melt the chocolate by placing it in a large glass bowl over a pot of simmering water, making sure the water never touches the bottom of the bowl. Melt the chocolate until smooth.
8. Prepare a second tray lined with parchment for the finished eggs.
9. Remove the eggs from the freezer and dip one by one. I found it was easiest to use a fork for dipping. Place coated eggs onto the new tray. Decorate with sprinkles if desired.
10. When all eggs are dipped, place the tray in the fridge to set.
11. Serve promptly or store in the fridge for a week or in the freezer for up to 3 months.

Notes

Recipe by Owlbbaking.com

This recipe is very forgiving. If you find the mixture came out too dry, add a bit of the remaining condensed milk. If it's too soft, add a bit more coconut!

The full recipe for these makes A LOT of eggs. I counted about 50. Chances are, you probably want to cut that in half. But if you find yourself with a lot of leftover candies, these are great for the freezer. I filled a big Pyrex container with these, and they taste AMAZING frozen. They never freeze rock hard, so you can totally eat them straight from the freezer.

• Prep Time: 30 minutes
• Category: Candy
• Cuisine: Easter Desserts