What is a coconut egg?

A coconut egg is a sweet candy made with a rich coconut filling and coated in chocolate. It’s a popular homemade treat, often made for special occasions and holidays.

How do you make coconut eggs?

Start by combining softened cream cheese, butter, vanilla, salt, shredded coconut, and powdered sugar until a thick dough forms. Chill, shape, then dip in melted chocolate.

What are the ingredients in coconut eggs?

The main ingredients are cream cheese, butter, vanilla extract, salt, shredded coconut, powdered sugar, and chocolate for coating. Some variations use sweetened condensed milk instead of cream cheese.

Do coconut eggs need to be refrigerated?

Yes, storing them in the refrigerator keeps the filling firm and the chocolate coating intact. They also last longer when kept cold.

Can you freeze chocolate coconut eggs?

Definitely. Tuck them into a freezer-safe container with parchment in between to prevent sticking. Let them slowly thaw in the fridge when ready to serve.

How do you shape coconut eggs?

Cut the chilled filling into portions, then roll each one into a ball and form it into an oval using your hands. You can also press the mixture into egg-shaped molds for a cleaner finish.

The Best Homemade Coconut Eggs

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These creamy no-bake coconut eggs feature a rich filling made with cream cheese, shredded coconut, and powdered sugar, dipped in smooth chocolate for the perfect homemade candy.

Author: Patricia
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 1.5 hours
Yield: 30 eggs 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

8 oz cream cheese, softened

8 tbsp butter (salted), softened

1 tsp vanilla extract

1/4 tsp kosher salt

14 oz sweetened shredded coconut

2 lbs powdered sugar

Chocolate Coating:

16 ounces (450g) of good quality dark melting chocolate (or milk/white chocolate)

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Instructions

1. Make the Filling: In a large bowl, beat cream cheese and butter until smooth. Mix in vanilla and salt. Add shredded coconut. Gradually mix in powdered sugar. Use your hands to finish blending into a thick dough.

2. Chill: Form dough into a large rectangle. Wrap in parchment and plastic wrap. Chill until firm (about 1 hour).

3. Shape: Slice chilled dough into strips and squares. Roll into balls, then shape into eggs. Place on parchment-lined tray. Chill again to firm.

4. Melt Chocolate: Use a double boiler to melt chocolate gently. Stir often until smooth.

5. Dip the Eggs: Use the two-fork method by resting each egg on one fork, dipping it gently, and using the second fork to help slide it onto the tray.

6. Set the Coating: Let eggs rest at room temperature or refrigerate to set. Store in a sealed container in the fridge for up to 3 weeks.

7. Optional Tempering: For shiny chocolate, melt some chocolate, remove from heat, stir in chopped pieces, and reheat as needed.

Notes

Use a cookie scoop for evenly sized eggs.

Chill mixture again if it’s too soft to shape.

Try different chocolate or extracts for fun variations.

Use egg molds for a polished look.

Nutrition

Serving Size: 1 egg
Calories: 190
Sugar: 22g
Sodium: 60mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg

Find it online: https://www.simplefamilydishes.com/how-to-make-coconut-eggs/