Chocolate Covered Coconut Cream Eggs
These Chocolate Covered Coconut Cream Eggs are chewy, slightly crunchy, and packed with coconut flavor. Cover with your choice of chocolate, and you've got the perfect no-bake coconut Easter egg!
Servings: 20
Calories: 514kcal
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
Video
Notes
The eggs can be made smaller or larger according to your preference, and can use any type of chocolate.
Store the eggs in the fridge for one week. They can also be frozen for up to two months
Eggs are best enjoyed at room temperature. This takes about one hour to soften.
Nutrition
Calories: 514kcal | Carbohydrates: 69g | Protein: 4g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 84mg | Potassium: 346mg | Fiber: 4g | Sugar: 61g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 4mg
