skip to Main Content
Menu
Coconut Cream Easter Eggs

You can keep your jelly beans, your Peeps, your malted milk Easter eggs. But put a coconut cream egg covered in dark chocolate in front of me and I can’t resist.  Since I’m likely to eat more than I should, I don’t make these on an annual basis. But it’s been more than five years since I last succumbed to the temptation, so I thought it was about time to give in to my weakness. When I was first married, my mother-in-law used to make these as a fund-raiser for her church, along with peanut-butter filled eggs. They weren’t decorated like the ones above, and you don’t have to go to that trouble either. They’re equally delicious plain. But if you have the time and will, it’s not so hard to do with a little royal icing (beat an egg white with some confectioner’s sugar until it’s stiff), a pastry bag and a few basic pastry bag tips.

It’s best to make the coconut egg mixture a day ahead of time and let it sit in a bowl overnight in the refrigerator. Otherwise, they’ll be too soft to handle and they’ll melt in the warm chocolate. In fact, it’s even better if you make the mixture two days before dipping in chocolate. One day to just firm up as a mixture. Then roll them into egg shapes and let them firm up overnight in the refrigerator before dipping. March 2010 012 I don’t have any special equipment for dipping things in chocolate. I just use a meat thermometer to make sure the chocolate is tempered properly. Click here for information on that (and for making candied orange peel, which is also phenomenal dipped in chocolate). I find the easiest way to handle these is with two forks, wiping the excess from one egg with the other fork. March 2010 013 Place the dipped chocolate eggs on some waxed paper. It’s not necessary to store them in the fridge, but they should be stored in a cool place. Let them harden overnight if you want to decorate them with writing or flowers and leaves. March 2010 011 Now the reward: March 2010 048 If you’ve got guests coming for Easter, you can personalize each egg. It’s also a preventive measure in forcing me not to eat the ones with someone else’s name on them. But does that mean I get to eat not only the “Linda” egg, but also the “Ciao” and the “Chow” egg? And what about those other ones – “Buona” ,“Pasqua”, “Happy”, “Easter” and all those without names? Hmmm – I think they’re totally up for grabs. March 2010 024 Chocolate-Covered Coconut Easter Eggs Printable Recipe Here (makes 3 to 4 dozen, depending on the size) 1/4 pound unsalted butter, room temperature 1 cup flaked coconut 1 box confectioner’s sugar 1/2 tsp. vanilla 3 ounces mascarpone or cream cheese, room temperature about 12 ounces dark chocolate Mix the butter, coconut, sugar, vanilla and cheese together until smooth. Refrigerate overnight. Shape into eggs and for best results, refrigerate overnight again. Dip into melted chocolate and place on waxed paper to solidify. Store in cool place.

This Post Has 36 Comments
  1. OMG Linda….
    These are one of my greatest weaknesses…in the world.
    I never would have thought of making them myself…
    I have saved your recipe…it looks wonderful!
    I am a coconut freak…
    L~xo

  2. I love coconut and chocolate-you must be a Almond Joy fan too-forget the jelly beans, I agree, but I do love those malted robins eggs-Happy Easter Linda!

  3. OMG these terrify me, because I know that I am going to have to try them – I have longed for a good alternative to regular, store-bought Easter eggs – and I know I am going to love them and I can feel my clothes shrinking just looking at the recipe.

  4. What a funny coincidence: I made these too!! Would *much* prefer to use mascarpone in the filling, though. I love the idea to write on them; I just made zigzags.

  5. I am hoping to make these this year. I was just looking at the recipe, though, and am confused by "one box confectioner's sugar." What size box do you buy? (Mine comes in a bag, so the weight could be completely different!)

Leave a Reply

Your email address will not be published. Required fields are marked *