Name: Chocolate Covered Coconut Cream Eggs
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 4 tablespoons unsalted butter (at room temperature); 5 tablespoons coconut oil (divided); 8 ounces cream cheese (at room temperature); 7 to 8 cups confectioners' sugar (sifted); 1 teaspoon coconut extract; 1/2 teaspoon vanilla extract; 1/2 teaspoon fine sea salt; 16 ounces sweetened flaked coconut; 20 ounces bittersweet chocolate (chopped); 1 cup unsalted pistachios (unshelled, optional); 1/4 cup chopped pistachios (optional for garnish)

Indulging in homemade treats is one of life’s simple pleasures, and these Chocolate Covered Coconut Cream Eggs are no exception. With their creamy coconut filling enveloped in rich, bittersweet chocolate, they offer a delightful balance of flavors and textures that will have you reaching for seconds. Perfect for holidays, gifting, or simply satisfying your sweet tooth, these eggs are a delicious treat that everyone will adore!

What You’ll Love About This Recipe

Decadently creamy coconut filling that melts in your mouth.
Rich chocolate coating that provides the perfect contrast.
Customizable with optional pistachios for added crunch.
Simple ingredients that are easy to find.
Perfect for sharing or enjoying all on your own!

What You’ll Gather

4 tablespoons (47g) unsalted butter – at room temperature for easy mixing.
5 tablespoons (62g) coconut oil – divided for adding to both the filling and the chocolate coating.
8 ounces (227g) cream cheese – also at room temperature to ensure a smooth filling.
7 to 8 cups (791 g to 904g) confectioners’ sugar – sifted for a lump-free, sweet filling.
1 teaspoon coconut extract – enhances the coconut flavor.
1/2 teaspoon vanilla extract – adds depth to the flavor profile.
1/2 teaspoon fine sea salt – balances the sweetness.
16 ounces sweetened flaked coconut – for that classic coconut texture.
20 ounces bittersweet chocolate – chopped for melting and coating.
1 cup (227g) unsalted pistachios, unshelled – optional for a nutty twist.
1/4 cup (57g) chopped pistachios – optional for garnish.

Gear Checklist

Mixing Bowls – for combining ingredients.
Electric Mixer – for whipping the filling to a creamy perfection.
Cookie Scoop – for shaping uniform egg sizes.
Wax Paper or Parchment Paper – for cooling the eggs.
Double Boiler or Microwave-Safe Bowl – for melting the chocolate smoothly.
Spatula – for spreading and coating the chocolate.

Make Chocolate Covered Coconut Cream Eggs: A Simple Method

Step 1: Prepare the Coconut Filling

In a large mixing bowl, combine the room temperature unsalted butter and cream cheese. Using an electric mixer, beat them together until they are smooth and creamy. This is the base of your filling, so it’s important to ensure there are no lumps.

Step 2: Add Flavorings and Coconut

Add the sifted confectioners’ sugar, coconut extract, vanilla extract, and fine sea salt to the bowl. Mix on low speed until combined. Gradually increase the speed and blend until the mixture is well combined. Then add the sweetened flaked coconut, mixing until evenly distributed throughout the filling.

Step 3: Shape the Coconut Eggs

Using a cookie scoop or your hands, portion out the coconut mixture and shape it into egg-like forms. Place each shaped egg onto a baking sheet lined with wax or parchment paper. Once all the mixture has been shaped, you can refrigerate the eggs for about an hour to firm them up.

Step 4: Melt the Chocolate

While the coconut eggs are chilling, set up a double boiler or microwave-safe bowl to melt the bittersweet chocolate. If using a microwave, heat the chocolate in 30-second intervals, stirring in between until fully melted and smooth. Stir in 2 tablespoons of coconut oil to give the chocolate a beautiful sheen.

Step 5: Coat the Coconut Eggs

Once the eggs are firm, dip each coconut egg into the melted chocolate, using a fork to lift it out, allowing any excess chocolate to drip off. Return the coated eggs to the parchment-lined baking sheet. If desired, sprinkle chopped pistachios on top before the chocolate sets.

Step 6: Let Them Set

After coating all the eggs, place the baking sheet in the refrigerator for about 30 minutes, or until the chocolate has completely hardened.

In-Season Flavor Ideas

Add a few drops of peppermint extract for a refreshing twist.
Incorporate a sprinkle of orange zest for a citrusy flavor.
Mix in chopped dried fruit like cranberries for a fruity surprise.
Experiment with different extracts, such as almond or maple, for varied flavor profiles.

What Could Go Wrong

While making Chocolate Covered Coconut Cream Eggs, a few things could potentially go wrong:

Too Much Sugar: Adding too much confectioners’ sugar can lead to a filling that’s overly sweet. Always start with 7 cups and adjust to taste.
Chocolate Seizing: If the chocolate gets too hot or comes into contact with water, it may seize. Be careful to melt it slowly and keep it dry.
Soft Filling: If the coconut mixture isn’t chilled enough, the eggs may lose their shape during coating. Ensure they are firm before dipping.
Uneven Coating: If the chocolate isn’t smooth, it may not coat the eggs evenly. Stir the chocolate well to eliminate lumps before dipping.

Keep-It-Fresh Plan

Store your Chocolate Covered Coconut Cream Eggs in an airtight container in the refrigerator. They can last up to two weeks if kept cool. For longer storage, you can freeze the uncoated coconut eggs; just ensure they are well-wrapped to prevent freezer burn. When ready to enjoy, simply thaw and coat in chocolate.

Questions People Ask

Can I use unsweetened coconut instead of sweetened?

Yes, you can use unsweetened coconut, but you may want to adjust the sugar in the recipe to maintain the proper sweetness level.

What type of chocolate is best for coating?

Bittersweet chocolate is ideal for coating, as it balances out the sweetness of the coconut filling. You can also use dark chocolate or milk chocolate based on your personal preference.

Can I make these eggs nut-free?

Absolutely! Simply omit the pistachios or substitute them with seeds like pumpkin or sunflower seeds for added crunch without the nuts.

How can I make these vegan?

To make this recipe vegan, substitute the cream cheese with a vegan cream cheese alternative, use dairy-free chocolate, and replace the butter with a vegan butter alternative.

Save & Share

Now that you have mastered the art of making Chocolate Covered Coconut Cream Eggs, don’t forget to share your creations with friends and family! These delightful treats are sure to impress, and sharing the recipe helps others enjoy this sweet experience too. Whether you pack them up as gifts or serve them at gatherings, these eggs are the perfect conversation starter and a guaranteed crowd-pleaser.

Indulging in homemade treats, especially when they are as delightful as Chocolate Covered Coconut Cream Eggs, is a sweet way to bring joy into your life and the lives of those around you. Happy baking!