Chocolate-Covered Coconut Cream Eggs
These homemade coconut cream Easter eggs are a simple, no-bake candy that belongs in every Easter basket and on every dessert table. Think of them as a homemade Mounds bar in Easter egg form -- except creamier, fresher, and fun to make. A soft coconut cream cheese filling is shaped into eggs, chilled, and dipped in rich chocolate coating. This is homemade Easter candy at its best.
Servings: 24 coconut cream eggs
Calories: 180kcal
Essential Equipment
- Small cookie scoop or teaspoon to scoop the coconut cream filling
- Double boiler (heat-proof mixing bowl + sauce pot) to melt the chocolate (can also use microwave)
- Dipping fork the "secret" to that professional, clean chocolate finish
Ingredients
- 4 tablespoons cream cheese, softened preferably Philadelphia brand
- 4 tablespoons unsalted butter, softened
- 16 ounces confectioner's sugar (a.k.a. powdered sugar)
- 4 ounces sweetened shredded coconut
- 1 teaspoons pure vanilla extract
- Pinch kosher salt (preferably Diamond Crystal)
- 8 ounces semisweet, or 60-57% cacao, baking chocolate (not chocolate chips) I prefer dark semisweet chocolate, but milk or white chocolate are fine, too
- 3/4 teaspoon neutral vegetable oil or coconut oil
- 1 teaspoon sprinkles or flaky sea salt (such as Maldon) to decorate
Instructions
- Mix the coconut cream egg filling. This is very easy to make: Combine the cream cheese, butter, powdered sugar, shredded coconut, vanilla, and salt in a stand mixer fitted with the paddle attachment. Mix on low, then medium, until smooth and fully mixed. Scrape the bowl with a spatula to make sure everything is evenly incorporated. Cover and chill for at least 30 minutes, preferably one hour. (Chilling the dough makes it easier to scoop and roll.)TIP: You can also stir the mixture together by hand using a sturdy spatula or wooden spoon. Make sure the mixer is on the lowest setting to start, to prevent the powdered sugar from "exploding" everywhere.
- Scoop and shape the filling into egg shapes. Use a tablespoon or small cookie scoop (do a heaping scoop) to scoop generous tablespoon-sized rounds of your coconut "dough." You should have about 24 total. Roll or knead into balls with your hands, then flatten each ball slightly onto a parchment-lined sheet pan, using your fingers to narrow the flattened rounds into an egg shape at the top. Chill, covered, for 30 minutes. CHEF PRO TIP: Chilling is very important for the eggs to hold their shape and make dipping in chocolate cleaner.
- Melt the chocolate. Chop the chocolate into small, chocolate-chip-sized pieces. Use a heatproof or microwave-safe mixing bowl to gently melt the dark chocolate using a double boiler (simmer, don't boil) or in short bursts in the microwave, stirring frequently to prevent scorching. Once melted, stir in the 3/4 teaspoon of vegetable oil. HOW TO DO A DOUBLE BOILER CORRECTLY: Heat an inch or two of water to a gentle simmer--never a boil--in a small sauce pot. Place the heatproof bowl filled with chopped chocolate on top. Make sure no steam escapes, and make sure the water is not touching the bottom of the bowl; the goal is for the steam to heat the chocolate, not the water itself. Stir frequently, and use a clean kitchen towel to wipe condensation from the bowl and protect your hands from the heat. Water cannot touch the melted chocolate or the chocolate will seize.WHY VEGETABLE OIL?: This is a little pastry chef secret. Vegetable oil thins the viscosity just enough so the chocolate flows over the egg in a thin, elegant shell rather than a thick, clunky layer, and also helps prevent the chocolate from becoming grainy or streaky when dried.
- Coat the coconut cream Easter eggs in chocolate and decorate. Working one at a time, use a fork to dip each chilled egg into the melted chocolate, gently turning to coat. Lift the egg from the chocolate with the fork. Tap the fork on the edge of the bowl a few times to tap off the excess chocolate (see below video), then transfer to the parchment. Sprinkle with decorations and let dry. You can also make pretty chocolate streaks: To do this, let the chocolate-covered eggs harden fully. Then, dip a fork or spoon in melted chocolate and drizzle back and forth over the eggs to make extra-chocolatey chocolate-covered coconut cream eggs.CHEF PRO TIP: Before sliding the egg onto the parchment, tap the fork onto the side of the bowl, and give the bottom of the fork a quick "swipe" against the rim of your bowl. This removes the excess drops of chocolate from the egg that usually create "feet" (pooled chocolate) at the base of your candy.
Video
Notes
Expert (Egg-spert?) Tips for Perfect Coconut Cream Eggs
Getting the Coconut Cream Dough Right: Keep the coconut buttercream filling covered so it doesn't dry out -- both before and after shaping -- until you dip in chocolate. The powdered sugar contains a lot of cornstarch, and so a dry crust will develop if it's exposed to air for too long. If the dough does get dry, remix or re-knead it until softened again.
Tips for Shaping the Eggs: Use a small cookie scoop (1-tablespoon size) to ensure all your coconut cream Easter eggs are identical. If the mixture sticks to your hands, lightly dust your palms with powdered sugar or re-chill. Contrary to general advice, I do not recommend dampening your hands with water (a typical tip) to make the dough less sticky, because you don't want any water making contact with the chocolate or it will seize.
Getting the Perfect Chocolate Shell: Use high-quality melting wafers or chopped baking chocolate bars, rather than standard chips. Stirring in 3/4 teaspoon of vegetable oil creates a professional, glossy finish and makes the chocolate easier to dip. Do not use chocolate chips, which contain emulsifiers that will make the melted chocolate too thick.
If the melted chocolate gets too thick while you're dipping the eggs, reheat and re-stir. And again, make sure to keep water droplets away from the melted chocolate so it does not seize, and drain the excess chocolate before transferring to parchment to dry in order to prevent "feet." If chocolate does pool around the eggs, trim it off with a paring knife when dry.
Decorations: A pinch of flaky Maldon sea salt, a chocolate drizzle, or festive spring sprinkles look fantastic. Apply salt and sprinkles immediately after dipping before the chocolate sets. Wait until the chocolate coating is set before drizzling chocolate.
Storage & Freezing: Store in an airtight container in the refrigerator for up to 2 weeks. For long-term prep, these can be frozen for up to 2 months. To prevent the chocolate from "sweating," thaw them slowly in the fridge overnight, uncovered, rather than at room temperature.
Nutrition
Calories: 180kcal | Carbohydrates: 26g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 23mg | Potassium: 88mg | Fiber: 1g | Sugar: 23g | Vitamin A: 94IU | Vitamin C: 0.03mg | Calcium: 11mg | Iron: 1mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
