Coconut Cream Eggs

Coconut Cream Eggs are a classic homemade Easter candy made with sweet cream cheese, powdered sugar, and coconut, then dipped in rich chocolate. This no-bake, kid-friendly Easter recipe is perfect for holiday treats, Easter baskets, or fun family kitchen time.

Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 12–18 eggs

• Category: Dessert
• No Bake
• Easter Treat
• Skill Level: Beginner

Ingredients

• 8 ounces cream cheese, softened
• 1 tablespoon butter, softened
• 4 cups powdered sugar
• 1 cup flaked or grated coconut
• 2 cups semi-sweet chocolate chips
• 1 tablespoon shortening

Instructions

1. In a medium bowl, combine softened cream cheese and butter until smooth.
2. Add powdered sugar and coconut. Stir until fully combined into a thick dough.
3. If mixture is too soft to handle, chill in the refrigerator until firm.
4. Form mixture into egg shapes and place on a wax paper-lined baking sheet.
5. Freeze for about 1 hour or until firm.
6. Melt chocolate chips and shortening in a microwave-safe bowl in 30-second intervals, stirring until smooth.
7. Dip each frozen coconut egg into melted chocolate to coat completely.
8. Place coated eggs back on wax paper and refrigerate until chocolate sets.
9. Add sprinkles while chocolate is still wet, if desired.

Kid-Friendly Tips

• Kids can help mix the filling and shape the egg forms.
• Use disposable gloves to make shaping less sticky and more fun.
• Let children sprinkle decorations on top before the chocolate sets.

Fun Variations

• Add a few drops of pastel food coloring to the coconut filling.
• Drizzle white chocolate over the top for a decorative finish.
• Hide a mini candy surprise inside each egg.

Storage

Store in an airtight container in the refrigerator for up to one week. These also freeze well for make-ahead Easter treats.