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.
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.