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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!

HOMEMADE COCONUT CREAM EGGS

Serves: 24-36


INGREDIENTS:

  • 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)


Instructions:

  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.


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