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+ servings
Two eggs on a plate, one has a bite removed.
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5 from 5 votes

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!
Prep Time1 hour
Freeze time30 minutes
Total Time1 hour 30 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 20
Calories: 514kcal

Equipment

  • Stand mixer with paddle attachment, or handheld mixer
  • Large baking pan
  • Heatproof bowl

Ingredients

  • 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

Instructions

  • 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.
  • Using a 2 inch cookie scoop, scoop out some of the dough (~75g) 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.
  • 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.

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