Chocolate Coconut Cream Eggs

Why I Like this Recipe

• Minimal ingredients. My coconut cream eggs are a fun twist on my homemade Mounds and Almond Joy bites. They are made with 4 ingredients (5 if you add an almond), are easy to make, taste just like Mounds, and are always a hit.
• Adjustable recipe. One batch makes 36 eggs, so they are perfect for sharing, but you can make a half-batch if you’d like. The number of eggs the recipe makes depends on how big you make them. I use a small scoop to portion the dough (about 1″ balls) and then form them into egg shapes. You can make them bigger or smaller!
• Easy to customize. The coconut filling is encased in a chocolate shell. Add sprinkles, toasted nuts, or anything you’d like to decorate them. I drizzled mine in chocolate.

What Others Are Saying

I made these, absolutely wonderful and so easy. ---Nancy on FB

My husband loves Mounds so I made him a batch in egg shapes, and some in mini bar shapes. They were a big hit! ---Breanne on Pinterest

Tips and Tricks

• Do not alter the sugar content. You might look at that ingredient list and think, "Wow, that's a lot of sugar with the sweetened coconut, sweetened milk, and powdered sugar. Maybe I'll leave the powdered sugar out to decrease the amount of sweetness."  Don't. For cookies and bread, sure, you can mess with the sugar amount if you want, but not for these. The powdered sugar is what binds the coconut filling.
• Work in batches. It's easiest to work with half of the coconut eggs at a time. Remove half of them from the freezer to dip, then come back for the rest. This keeps them nice and chilled. If you notice the fork getting sticky as you dip, just rinse it off or grab a new one. I usually need to do this 3-4 times while dipping the coconut eggs.
• Best melting chocolate. Traditionally, Almond Joy candy bars are made with milk chocolate, and Mounds are made with dark chocolate, but you can use whatever you'd like. You can use semi-sweet chocolate chips or melting wafers. I prefer melting wafers. They are perfect for dipping and set quickly. Ghirardelli or Member's Mark brand is my favorite.
• Melting chocolate. You can use a double boiler to melt your chocolate, but a microwave works too, and is what I used this time. 30 seconds is a good starting point, then give it a good stir and decide whether to add another 10-20 seconds.
• Get creative. If you like Almond Joy candy bars, feel free to press an almond on top of each egg before freezing. You can also sprinkle chopped nuts on top of the chocolate eggs right after dipping as a garnish. To make them even more festive, add spring colored nonpareils to the tops before the chocolate hardens.

Ingredients

• Coconut: Use sweetened shredded coconut for the best results.
• Sweetened condensed milk: Creates a chewy coconut center.
• Powdered sugar: Binds the filling and gives it structure
• Chocolate: Chocolate chips, melting wafers or chocolate almond bark.

See the recipe card for full information on ingredients and quantities.

How To Make Coconut Cream Eggs

Step 1: Pulse the coconut in a blender until it resembles coarse crumbs. Mix the coconut with the powdered sugar. Add 1 can of sweetened condensed milk and mix in a stand mixer until a sticky dough forms. Wrap the coconut mixture in plastic wrap and place in the fridge for 30 minutes.

Step 2: Grease your hands with a small amount of butter and roll the refrigerated coconut dough into 1" balls. Press each ball into an egg shape. Place coconut eggs onto a parchment or wax-paper-lined baking sheet. Freeze for 30-60 minutes.

Step 3: Dip the coconut eggs into the chocolate and tap the fork or chocolate dipper against the bowl to allow excess chocolate to drip off.

Step 4: Place dipped eggs on prepared baking sheets.

Step 5: Drizzle the top of the eggs with extra chocolate (optional).

Coconut cream eggs can be stored in an airtight container at room temperature or in the refrigerator. We like storing ours in the refrigerator and eating them chilled.

Chocolate Coconut Eggs FAQs

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