Imagine biting into a luscious, creamy egg-shaped treat that combines the rich smoothness of cream cheese, the tropical sweetness of coconut, and a luxurious chocolate coating. These homemade coconut cream filled eggs are not just a dessert—they're an experience that will transport your taste buds to a paradise of flavor. Perfect for special occasions, holiday treats, or when you simply want to impress your friends and family with a gourmet homemade confection!
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup sweetened shredded coconut
- 1 cup powdered sugar
- ½ cup cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Begin by preparing your workspace and gathering all the ingredients: 1 cup of sweetened shredded coconut, 1 cup of powdered sugar, ½ cup of softened cream cheese, 1 teaspoon of vanilla extract, and 1 cup of chocolate chips.
- In a mixing bowl, combine the softened cream cheese and powdered sugar. Use a hand mixer or a spatula to blend them together until the mixture is smooth and creamy.
- Add the vanilla extract to the cream cheese mixture and continue to mix until fully incorporated.
- Gradually fold in the sweetened shredded coconut until it is evenly distributed throughout the mixture. Make sure to mix gently to maintain the texture of the coconut.
- Once the coconut is fully combined, use your hands to form small egg-shaped balls from the mixture. Aim for a size similar to a medium egg. Place each formed egg on a parchment-lined baking sheet.
- After shaping all the eggs, place the baking sheet in the refrigerator for about 15 minutes to allow the coconut mixture to firm up.
- While the eggs are chilling, melt the chocolate chips. You can do this by placing them in a microwave-safe bowl and heating them in 30-second intervals, stirring in between, until smooth. Alternatively, you can melt the chocolate using a double boiler on the stovetop.
- Once the chocolate is melted and smooth, remove the coconut eggs from the refrigerator. Dip each egg into the melted chocolate, making sure to coat it completely. Use a fork to lift the egg out of the chocolate, allowing any excess chocolate to drip off.
- Place the chocolate-coated eggs back onto the parchment-lined baking sheet. Repeat this process until all the eggs are coated in chocolate.
- For an optional decorative touch, you can sprinkle a little extra shredded coconut on top of the chocolate before it sets.
- Once all the eggs are coated, place the baking sheet back in the refrigerator for about 10-15 minutes, or until the chocolate has fully hardened.
- After the chocolate has set, your homemade coconut cream filled eggs are ready to be served! Enjoy them as a delicious treat or share them with friends and family.
Tips
- Ensure your cream cheese is at room temperature for smoother mixing and easier incorporation of ingredients.
- When forming egg shapes, use slightly damp hands to prevent the mixture from sticking to your fingers.
- For a more professional look, use a chocolate dipping tool or fork when coating eggs in melted chocolate.
- Chill the eggs between steps to help maintain their shape and make coating easier.
- Use high-quality chocolate for the best flavor and smoothest coating.
- If the chocolate starts to harden while dipping, gently reheat it to maintain a smooth consistency.
- For a gourmet touch, drizzle contrasting white chocolate or sprinkle toasted coconut flakes on top.
- Store these eggs in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 3g
Fat: 15g
Saturated Fat: 10g
Cholesterol: 15mg
