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Coconut Cream Eggs for Easter

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 1x

Ingredients

Scale
  • 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

Find it online: https://owlbbaking.com/easter-coconut-cream-eggs/