These chocolate coconut cream eggs are made with 4 simple ingredients! They are rich and creamy, full of coconut flavor, and perfect for Easter. This post contains an affiliate link.
You might also like these Easter delights: chocolate peanut butter eggs, chocolate marshmallow eggs, and scotcheroo eggs!
Watch our step by step video!
I love making seasonal treats, and Easter treats might be my favorite. Eggs, bunnies, baskets- you name it, I'll turn it into a treat.
Coconut Cream Eggs
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. 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! 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.
3 More Chocolate Candy Recipes To Try
Chocolate Coconut Cream Eggs Ingredients
- 14 oz. package of sweetened shredded coconut (about 4 cups)
- 1 (14 oz.) can sweetened condensed milk
- 2 cups powdered sugar (confectioners’ sugar)
- 3-4 cups of melting chocolate wafers (start with 3 and add more if needed)
Note: 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 DO IT. 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.
Add-Ins and Optional Decorative Elements
Almonds: If you like Almond Joy candy bars, feel free to press an almond on top of each egg before freezing.
Chopped nuts: You can sprinkle chopped nuts on top of the chocolate eggs right after dipping as a garnish.
Sprinkles: Spring nonpareils would be cute to add after dipping the eggs in chocolate.
Semisweet or milk chocolate.
Which should you use?
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 are my favorites.
How To Make Coconut Filling
- Pulse coconut in a blender until it resembles coarse crumbs. You don't want to pulverize it too much; you just want to break down the flakes a bit. Watch my video to see the texture that you are looking for.
- Mix coconut with 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.
How To Form Coconut filling Into Egg shapes
- 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.
How To Dip Coconut eggs Into 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 before giving it a good stir and deciding whether to add another 10-20 seconds. DO NOT OVER HEAT.
- Dip coconut eggs into the chocolate and tap the fork or chocolate dipper against the bowl to allow excess chocolate to drip off.*
- Place dipped eggs on prepared baking sheets.
Drizzle the top of the eggs with extra chocolate (optional).
*NOTE: 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.
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 Cream Eggs REcipe
Chocolate Coconut Cream Eggs
Ingredients
- 14 oz sweetened shredded coconut (about 4 cups)
- 2 cups powdered sugar
- 1 can sweetened condensed milk
- 3-4 cups melting chocolate wafers milk or dark
Instructions
- Pulse coconut in a blender until it resembles coarse crumbs. You don’t want to pulverize it too much, you just want to break down the flakes a bit.
- Mix coconut with powdered sugar. Add 1 can of sweetened condensed milk and mix until sticky dough forms.
- Wrap dough in plastic wrap and refrigerate 30 minutes.
- Line a baking sheet with waxed or parchment paper.
- Grease your hands with a small amount of butter and roll the refrigerated coconut dough into 1″ balls. Form each ball into an egg shape. Flatten slightly.
- Place coconut eggs onto the lined baking sheet.
- Freeze for 30-60 minutes.
- Melt chocolate in microwave safe dish for 30 seconds. Stir. Add 10 seconds if necessary and stir until smooth.
- Remove half of the eggs from the freezer, leaving the rest in the freezer. Dip coconut eggs into chocolate, letting excess drain off, and place back onto waxed paper.If you notice the fork getting sticky as you dip, just rinse it off or grab a new one.
- Repeat with the remaining coconut eggs that are still in the freezer.
- Drizzle dipped eggs in melted chocolate.
Notes
Nutrition
Click here for my complete Easter archive of treats and crafts!
Brandy says
Hi everyone! Brandy here, if you like Mounds candy bars, you'll absolutely love these coconut eggs. I like that they stay fresh for days, so they can easily be made in advance. Enjoy!