- 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)
- 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.
- Next, add the powdered sugar 1 cup at a time on low speed. Mix until combined.
- 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).
- Roll the coconut to about ½ inch thick.
- 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.
- Whether you made your eggs by using the cookie cutter or by hand, place your eggs into the freezer for about 30 minutes.
- 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.
- Prepare a second tray lined with parchment for the finished eggs.
- 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.
- When all eggs are dipped, place the tray in the fridge to set.
- Serve promptly or store in the fridge for a week or in the freezer for up to 3 months.
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