Description
Homemade Coconut Cream Easter Eggs, with a soft coconut fudge filling and a chocolate shell, are a delightful and easy treat for spring.
Ingredients
Scale
- 1 cup Unsalted butter, softened
- 8 oz Cream cheese, softened
- 2 cups Powdered sugar
- 2 cups Sweetened shredded coconut
- 1 tsp Vanilla extract
- 1 pinch Salt
- 2 cups Chocolate melting wafers or chips
Instructions
- In a medium bowl, beat the softened butter and cream cheese together until creamy.
- Add vanilla extract and salt, mixing well.
- Gradually add powdered sugar, stirring until it is thick and holds together.
- Fold in the shredded coconut until evenly distributed.
- Line a baking sheet with parchment paper.
- Scoop out portions of the filling and shape them into egg shapes with your hands.
- Place the shaped eggs on the baking sheet and chill in the refrigerator for at least 1 hour, or freeze for 20 to 30 minutes.
- Melt the chocolate using a microwave or double boiler.
- Once the eggs are firm, dip each one into the melted chocolate, allowing excess to drip off.
- Place dipped eggs back on parchment paper to set.
- Refrigerate if your kitchen is warm to help the chocolate firm up.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 180
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Coconut Cream Easter Eggs, Easter treats, coconut desserts