Chocolate Coconut Cream Eggs
These chocolate coconut cream eggs are made with 4 simple ingredients! They are rich and creamy and perfect for Easter.
Servings: 36 1" chocolates
Calories: 140kcal
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.
Video
Notes
Coconut eggs can be stored at room temperature or in the refrigerator. We like storing ours in the refrigerator and eating them chilled.
You can use your favorite melting chocolate to create your chocolate coconut eggs. My favorites are the Ghirardhelli melting chocolate wafers and Member's Mark melting chocolates from Sam's Club.
Nutrition
Calories: 140kcal
