For as long as I can remember, Coconut Cream Eggs have been an Easter tradition in my family. My grandmother (the diabetic) is absolutely obsessed with them and is known for spending ridiculous amounts of money on them. When you buy Coconut Cream Eggs from the store you’re getting all kinds of junk with them, not to mention an obscene amount of sugar. This year I decided I was going to make my own coconut cream eggs and cut back on some of the sugar.
Ladies (and gents), let me tell you about these homemade Coconut Cream Eggs… They are freaking amazing. Not only are they rich and creamy and all things delicious, but they’re ridiculously easy to make too. They take a bit of time, but next to no effort to make. The ingredient list is simple and you get a lot of bang for your buck.
One thing I did that really stands out is toast my coconut before anything else. I just love how toasting coconut flakes brings out the flavor and it really shines when it’s all put together. You can skip this step if you must, but I highly recommend it. I’m also a fan of dark chocolate so that’s what I used for the coating. You may want to add a tad more powdered sugar, but I wanted to keep the sugar content as low as possible.
If you love coconut cream eggs but don’t want to spend a fortune on them then you must try (and share) this recipe!
- 1 package (8 ounces) cream cheese, softened
- 1 tablespoon butter, softened
- 2.5 cups confectioner's sugar
- 2 teaspoons vanilla extract
- 1 14 oz. bag sweetened shredded coconut
- 1 12 ounce bag semisweet or dark chocolate chips
- 1 tablespoon butter
- *Optional - toast coconut on a parchment paper lined baking sheet until slightly toasted (350F for 8 - 10 minutes)
- Line 1 full size or 2 half size baking sheets with parchment or wax paper. Set aside.
- Add cream cheese softened butter, and vanilla extract to a medium-sized bowl and beat with a hand blender until smooth. Slowly fold in powdered sugar and coconut.
- Scoop tablespoons of the mixture onto a prepared baking sheet (leaving space between the scoops) and place in the freezer for 1 hour.
- Remove the baking sheets from the freezer and carefully lift up a scoop of the coconut mixture and roll it around to form an egg (the mixture should be slightly pliable. If it's too soft return to the freezer for another hour) and continue until you use up all of the mix.
- In a large microwave-safe bowl, melt chocolate chips and butter on 30-second intervals, stirring between each interval. Continue until the chocolate is thoroughly melted.
- Using a spoon or fork to cradle them, roll the eggs around in the chocolate, one at a time, to thoroughly coat them. Return to the baking sheet and freeze for at least 1 hour, until hardened.
- Remove the eggs from the freezer and enjoy!
Nutrition InformationYield 16 Serving Size 2 eggs
Amount Per Serving Calories 329Total Fat 17gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 4gCholesterol 11mgSodium 104mgCarbohydrates 43gFiber 4gSugar 36gProtein 2g