These coconut cream eggs are chewy, slightly crunchy, and packed with shredded coconut and coconut flavor. Coat them in your choice of chocolate and sprinkles, and you've got the perfect no-bake coconut egg to tuck into Easter baskets.
This easy no-bake recipe is also a great baking project to get the kids involved in, let them get a little bit messy, and decorate their eggs just how they want to!
These old-fashioned 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 akin to amish coconut easter eggs are sure to please any coconut lovers in your life - just like this coconut sorbet.
Want more recipes for an Easter basket? Try:
Jump to:
Why You'll Love This Recipe
Easter basket filler - these festive chocolate eggs would be the cutest treat to tuck into an easter basket!
Easy no-bake recipe - this recipe only requires a microwave to melt the chocolate and comes together quickly. Plus, it's fun recipe to get the kids involved in!
Perfect for coconut lovers - this recipe is chock full of coconut flavor, making it the perfect sweet treat for coconut lovers!
Ingredients
- Unsalted butter. Room temperature or even slightly softer.
- 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 alongside the vanilla - it truly takes them up a notch and makes them so much more flavorful and enjoyable! This ingredient is not pictured.
- 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!
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Use unsweetened shredded coconut, or even coconut flakes.
- Add almond extract instead of coconut extract for a slight flavor variation.
- Sprinkle on extra coconut, a variety of sprinkles, nuts, or leave them just coated in chocolate.
How to Make This Recipe
One: Mix together the butter, sweetened condensed milk, extracts, and powdered sugar until a thick paste forms.
Two: Fold in the shredded coconut until evenly distributed.
Hot tip! The batter is quite thick, so it's best to mix in the shredded coconut by hand or using a stand mixer.
Three: Add scoops of filling to a parchment lined sheet pan. You can make these any size you want!
Four: Form the filling into desired egg shapes. Freeze until very solid.
Five: Dip the frozen eggs into chocolate and let some of it drip off, then return them to the parchment lined pan.
Six: Drizzle on extra chocolate, top with sprinkles, extra coconut, etc.!
Seven: Repeat with the remaining coconut eggs.
Eight: Let the chocolate set completely before enjoying!
Ways to Shape Coconut 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 or in between two pieces of parchment paper) and use a cookie cutter or knife to cut them out.
💌 Save This Recipe
Send this recipe directly to your inbox and stay up to date with new recipes!
Expert Tips
- Line the pan with parchment or wax paper before freezing so the eggs don't stick to the pan.
- Make whatever size and shape of eggs you'd like.
- If the filling sticks to your hands, 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.
- Add the sprinkles either while chocolate is still wet or they won't adhere.
- You can easily half the recipe if you'd like fewer eggs.
Recipe FAQs
Absolutely! I'd suggest greasing it first to be sure the coconut filling removes easily.
The longer the melted chocolate sits, it will naturally harden. If needed, pop the bowl of chocolate back into the microwave for a few seconds and stir it again. You can only do this a few times before it seizes up.
Storage
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.
More Coconut Recipes You'll Love
📖Recipe
Chocolate Covered Coconut Cream Eggs
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- Large baking pan
- Heatproof bowl
- Chocolate dipping tools or two forks
Ingredients
- ½ cup unsalted butter room temperature
- 14 oz sweetened condensed milk 1 can
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract optional, but recommended
- 6 cups powdered sugar
- 14 oz sweetened shredded coconut
- 20 oz chocolate melting wafers any variety or color
- Sprinkles optional
Instructions
- Cream the butter on medium speed for two minutes until light and fluffy.½ cup unsalted butter
- 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.14 oz sweetened condensed milk, 1 teaspoon vanilla extract, 1 teaspoon coconut extract
- 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.6 cups powdered sugar
- Add the shredded coconut and mix until it gets completely combined.14 oz sweetened shredded coconut
- Using a 2-inch cookie scoop, scoop out some of the dough and form it into an egg shape, then place on a baking pan lined with parchment paper.
- Repeat with the remaining dough, then flash freeze for 30 minutes.
- Once frozen, melt the chocolate in a heatproof bowl.20 oz chocolate melting wafers
- 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.Sprinkles
Adelaide Miller says
Super tasty and easy to make! I will say, they do turn out quite large, and given the richness of flavor, I would probably opt for more small eggs next time. The mixture came together so quickly and easily, but it was a bit sticky to immediately shape into eggs, so I just froze the 2 oz. scoops for about 10 minutes before shaping into eggs and then popping in the freezer again. I also did not have melting wafers, so I just melted some chopped dark chocolate with a tablespoon or so of coconut oil. They are very sweet and rich, so I gave the tops a light sprinkle of Maldon Sea Salt to level out the flavor. They turned out being a delicious and crowd-pleasing Easter dessert, and I can definitely see myself making them again!
Stef says
these were so easy to make and taste SO good! I had help from a toddler - the perfect afternoon activity! I love that you can decorate these however you want and make all different sizes. we froze a bunch and will pull them out when we have company for a fun little treat.
The Cozy Plum says
Oh yay!! Love that you got the little one in on this - super great to freeze, too. Thanks for making!