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Easy coconut eggs made without cream cheese. These chocolate covered eggs have a sweet coconut filling and make a delicious homemade treat for Easter!
Table of Contents
Unlike so many other candy recipes, this coconut eggs recipe requires zero cooking. It’s just a matter of mixing, shaping, and dipping. It’s a great project for involving the kids!
If you’re looking for a special treat for the Easter season, whether it’s for your family or to give as homemade gifts, this coconut cream eggs recipe is for you. If you need more Easter basket ideas, try these chocolate covered strawberries, homemade toffee, or coconut macaroons.
What are Coconut Eggs?
The classic combination of chocolate and coconut come together in a delightful spring treat. A creamy and sweet coconut filling is made with sweetened condensed milk, powdered sugar and coconut flakes that gets dipped in chocolate. This homemade candy is such much better than the store-bought version!
Only 7 Ingredients Needed
- Powdered sugar: Acts as a sweetener and binder in these classic candy eggs.
- Coconut: Sweetened coconut flakes can be found in the baking aisle. If you like a less sweet candy, unsweetened coconut flakes can be substituted.
- Sweetened Condensed Milk: Used to bind the ingredients together and add a creaminess to the filling.
- Extracts: Vanilla extract balances the flavors, while coconut extract amps up the coconut flavor in this homemade candy.
- Chocolate: Dark chocolate and milk chocolate are both excellent choices. Use a chocolate baking bar instead of chocolate chips for the best results. White chocolate would also be delicious, but will make the coconut eggs a bit sweeter.
- Coconut oil: Melted with the chocolate to give the chocolate a nice sheen. Vegetable shortening can be substituted.
In Photos: How To Make Coconut Eggs
Step 1: In the bowl of a stand mixer fitted with a paddle attachment or with a hand mixer, combine the coconut, condensed milk, vanilla and coconut extracts. Mix on low speed until combined.
Step 2: Next add the powdered sugar 1 cup at a time on low speed. Mix until combined.
Step 3: Place the coconut mixture onto a lightly powdered sugar dusted counter, dust with more powdered sugar and roll to about ½ inch thick. (if you don’t have a cutter, you can skip this step and take a spoonful of the coconut filling and roll it into an egg-like shape with your hands. You may need to lightly dust your hands with powdered sugar so they don’t stick to the coconut mixture).
Step 4: Using an egg cookie cutter cut the eggs out and place onto the prepared sheet pan/plates. A bench knife is helpful for removing the coconut eggs from your rolling surface.
Place your eggs into the freezer for about 30 minutes.
Step 5: Melt the chocolate and coconut oil together by placing them in a large glass bowl over a pot of simmering water, making sure the water never touches the bottom of the bowl. Heat until the chocolate is melted and smooth. Another alternative is to melt the two together in the microwave using a heat-proof, microwaveable bowl.
Step 6: Remove the eggs from the freezer and working quickly dip one by one in the melted chocolate, using forks or candy dipping tools. Gently tap off any excess chocolate and place the eggs back onto the parchment or wax paper lined tray. Repeat until all the eggs are dipped. With any leftover chocolate you have, you can drizzle some over the tops of each coconut egg.
Tips & Tricks
Use extra powdered sugar to aid in the rolling of the candy filling. If you find the mixture sticking to your cookie cutter, you can coat it in sugar as well.
Prepare for the candy dipping. I like having a parchment– lined baking sheet ready to go when I am dipping my coconut eggs into the chocolate.
Toppings nearby. If you would like to add toasted coconut, sprinkles, chopped nuts or flaky sea salt to the tops of the finished candies, do it immediately after covering in chocolate so they will stick. If using extra melted chocolate to drizzle over the tops of the eggs, you can do that after the chocolate has set.
- Egg-shaped cookie cutter; mine is 2 1/2 inches tall.
- Bench knife; this is helpful for keeping the coconut filling from sticking to your rolling surface.
- Parchment paper or wax paper; keeps the candy from sticking to the sheet pan.
FAQ
A fork works great, but if you have candy making tools, that works too!
No, you can use a round cookie cutter or hearts would be cute for Valentine’s Day! Any not overly detailed cookie cutter should work and they can be made as small or large as you like. You can also shape the coconut cream filling into shapes with your hands.
Coconut eggs should be stored in an airtight container in either the refrigerator or freezer. They will last in the refrigerator up to one week and up to two months in the freezer.
More Homemade Candy Recipes
Chocolate Covered Coconut Eggs
Easy coconut cream eggs! These chocolate covered eggs have a sweet coconut filling and make a delicious treat homemade treat for Easter!
To make the coconut cream filling:
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Line a baking sheet pan with parchment paper or wax paper and set aside. This will need to fit in your freezer, so feel free to use a plate or two, if needed.
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In the bowl of a stand mixer fitted with a paddle attachment or with a hand mixer, combine the coconut, condensed milk, vanilla and coconut extracts. Mix on low speed until combined.
-
Next add the powdered sugar 1 cup at a time on low speed. Mix until combined.
-
Place the coconut mixture onto a lightly powdered sugar dusted counter, dust with more powdered sugar and roll to about ½ inch thick. (if you don’t have a cutter, you can skip this step and take a spoonful of the coconut filling and roll it into an egg-like shape with your hands. You may need to lightly dust your hands with powdered sugar so they don’t stick to the coconut mixture).
-
Using an egg cookie cutter cut the eggs out and place onto the prepared sheet pan/plates. A bench knife is helpful for removing the coconut eggs from your rolling surface.
-
Place your eggs into the freezer for about 30 minutes.
To make the chocolate coating:
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When 30 minutes is up, melt the chocolate and coconut oil together by placing it in a large glass bowl over a pot of simmering water, making sure the water never touches the bottom of the bowl. Heat until the chocolate is melted and smooth. Another alternative is to melt the two together in the microwave using a heat-proof, microwaveable bowl.
-
Remove the eggs from the freezer and working quickly dip one by one in the melted chocolate, using forks or candy dipping tools. Gently tap off any excess chocolate and place the eggs back onto the parchment or wax paper lined tray. Repeat until all the eggs are dipped. With any leftover chocolate you have, you can drizzle some over the tops of each coconut egg. If you would like to decorate the tops of the finished candies with sprinkles, chopped nuts or toasted coconut, do it immediately after covering in chocolate so they will stick. If using extra melted chocolate to drizzle over the tops of the candies, you can do that after the chocolate has firmed up.
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Then place in the freezer or refrigerator to harden. Once chilled, trim off any excess, if desired.
- *The yield will depend on the size of your eggs. I used a 2 ½ inch tall egg shaped cookie cutter and got 18 coconut eggs.
- Store in the fridge for a week or in the freezer for up to 2 months.
Serving: 18g, Calories: 269kcal, Carbohydrates: 44g, Protein: 2g, Fat: 11g, Saturated Fat: 8g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 3g, Cholesterol: 4mg, Sodium: 53mg, Potassium: 145mg, Fiber: 2g, Sugar: 41g, Vitamin A: 34IU, Vitamin C: 0.3mg, Calcium: 42mg, Iron: 1mg
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