These Chocolate Covered Coconut Cream Eggs are chewy, slightly crunchy, and packed with coconut and coconut flavor. Cover with your choice of chocolate, and you've got the perfect no-bake coconut Easter egg!
Thank you to Eagle Brand® Sweetened Condensed Milk for sponsoring this recipe! All opinions are my own – thank you for supporting the businesses that keep The Cozy Plum going.
These Coconut Cream Eggs remind me the old fashioned version that you buy from the local church. I've put my own spin on this version, made them larger so they're really a statement piece, and there you go! A perfect item for the Easter baskets!
These chocolate covered coconut eggs boast a chewy condensed milk filling (made without cream cheese) and are packed with shredded coconut. Form them into egg shapes and cover with whatever chocolate feels right!
A different version of the classic peanut butter egg, these are sure to please any coconut lovers in your life.
More Easter Basket Bakes
- Bakery Style Pistachio Muffins
- Raspberry Brigadeiros
- Chocolate Caramel Marshmallow Bars
- Corn Flake Cereal Cookies with Freeze Dried Strawberries
- Unsalted butter. Room temperature or even slightly softer.
- Eagle Brand® Sweetened Condensed Milk. One full can (14oz) is used to bind the mixture.
- Powdered Sugar.
- Shredded coconut. The sweet kind in in the baking aisle!
- Coconut extract. I really recommend adding this - it truly takes them up a notch and makes them so much more flavorful and enjoyable!
- Melting chocolate wafers. Dark, white, milk - whatever flavor you'd like. Or, you can do all three!
- Sprinkles. These are totally optional, but make for nicely decorated eggs!
How to make Coconut Cream Eggs
STEP 1: In the bowl of a stand mixer with the paddle attachment, cream the butter on medium speed for about two minutes until fluffy and lighter in color.
STEP 2: Add the sweetened condensed milk, vanilla extract and coconut extract and mix to combine, then scrape down the sides.
STEP 3: With the mixer on low, spoon in one cup of powdered sugar at a time until it becomes thick. Then, add the shredded coconut and mix until evenly dispersed. You will need to increase the mixer speed slightly as it thickens.
Shaping the eggs
STEP 4: Prepare a large baking sheet with a sheet of parchment paper and set aside. Use a large cookie scoop to remove the coconut mixture and form into an egg shape using your hands. Place on the cookie sheet and repeat until all of the mixture is used up.
Transfer the cookie sheet to the freezer for 30 minutes until very solid.
Form the mixture into an egg shape. Freeze the eggs.
STEP 5: When the eggs are about done freezing, gather as many bowls as types of chocolate you want to use and melt the wafers according to the instructions.
Place an egg into the melted chocolate and flip to cover completely in chocolate. Use two forks to carefully lift up the egg and allow some of the chocolate to fall back into the bowl.
Transfer back to the cookie sheet and repeat with all of the eggs.
STEP 6: Add any remaining chocolate to a piping bag or zip top bag and snip a very small edge off of the corner. Drizzle each egg with extra chocolate, then top with sprinkles immediately.
The tops can also be drizzled with a fork or spoon.
Dip in melted chocolate of choice. Drizzle with chocolate and add sprinkles.
Ways to Shape the Eggs
Use any of these methods to shape the coconut cream eggs into the desired shape and size:
- Shape the filling into an egg shape using your hands.
- Use a mold and push the filling into the mold.
- Roll out the dough (dust the surface and rolling pin with powdered sugar) and use a cookie cutter or knife to cut them out.
Storing and Freezing
Store the eggs in a tightly sealed container in the fridge for one week or the freezer for up to two months. Thaw the frozen eggs in the fridge.
The eggs can also be stored at room temperature for about three days. The eggs are best enjoyed at a full room temperature, which can take an hour or more for an egg straight from the fridge.
Coconut Egg Tips
- Be sure to line the pan with parchment or wax paper. Otherwise, the eggs could get stuck.
- Make whatever size and shape of eggs you'd like.
- If the filling sticks to your hands at all, very lightly wet them, then return to working with the filling.
- Don't skip the freezing part! The sturdier the egg, the easier it is to handle and coat in chocolate.
- Work quickly during the dipping process, as the chocolate turns hard rather quickly due to the cold eggs.
- Use whatever chocolate you'd like, or do a mix of all of them!
- Add the sprinkles either immediately after you coat the egg, or immediately after drizzling with more chocolate. Otherwise the sprinkles won't stick.
More Easter Recipes
Chocolate Covered Coconut Cream Eggs
- Stand mixer with paddle attachment, or handheld mixer
- Large baking pan
- Heatproof bowl
- ½ cup unsalted butter room temperature (113g)
- 14 oz can Eagle Brand® Sweetened Condensed Milk
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 6 cups powdered sugar 720g
- 14 oz sweetened shredded coconut ~400g
- 20 oz white or dark chocolate melting wafers
- Sprinkles optional
- Cream the butter on medium speed for two minutes until light and fluffy.
- Add the sweetened condensed milk and both extracts, then mix on low for one minute. Scrape down the sides and mix again until combined and smooth.
- With the mixer running on low speed, add in one cup of powdered sugar at a time until the mixture becomes a thick paste. You may need to increase the mixer speed by one or two as it thickens.
- Add the shredded coconut and mix until it gets completely combined.
- Repeat with the remaining dough, then flash freeze for 30 minutes.
- Once frozen, melt the chocolate in a heatproof bowl.
- Add one frozen egg at a time to the melted chocolate, turning to coat completely, and use two forks to carefully lift the egg, allowing the excess chocolate to drip off before transferring back to the baking pan.
- To decorate, drizzle the remaining melted chocolate overtop of the eggs with a spoon or piping bag, then add on sprinkles.