top of page

Homemade Coconut Cream Eggs

This was my first time making coconut cream eggs. I'll let you know how the family taste-test goes after Easter!


Serves: 24-36


  • 8 oz. (1 package) Philadelphia Cream Cheese, Softened

  • 1 Tbsp Butter, Softened

  • 4 Cups Powdered Sugar

  • 1 Cup Flaked/Shredded Coconut

  • 12 oz semi-sweet chocolate chips

  • 1 Tbsp shortening (I used butter-flavor crisco)

  • Roasted Almonds (Optional)


  1. In a bowl, mix together the cream cheese and butter until smooth.

  2. Add powdered sugar and flaked coconut, mix well.

  3. Place in a container and refrigerate for 1.5 hours or until easy to handle.

  4. Using hands dusted with powdered sugar, form portions of coconut mixture into egg shapes.

  5. Place on a baking sheet covered with wax paper.

  6. Freeze for 2 hours or until slightly firm.

Chocolate Coating:

  1. Melt chocolate chips and shortening in a double boiler.

  2. Remove eggs from the freezer a few at a time;

  3. Dip into chocolate mixture until completely coated.

  4. Add whole roasted almonds to top (optional).

  5. Return to waxed paper

  6. Refrigerate until hardened.


Recent Posts

See All


bottom of page