Coconut Easter Eggs

Name: Coconut Easter Eggs
Prep time: 20 min
Total time: 20 min
Yield: 3 dozen
Ingredients: 1 package (8 ounces) cream cheese, softened; 1 tablespoon butter, softened; 4 cups confectioners' sugar; 1 cup sweetened shredded coconut; 2 cups semisweet chocolate chips; 1 tablespoon shortening

Total Time Prep: 20 min. + freezing

Yield 3 dozen

Test Kitchen Approved

You’ll be surprised how easy it is to make your own coconut Easter eggs. The added advantage is that you can customize the balance of flavors. Before you reach for store-bought coconut cream eggs make these instead.

Ingredients

1 package (8 ounces) cream cheese, softened
1 tablespoon butter, softened
4 cups confectioners' sugar
1 cup sweetened shredded coconut
2 cups semisweet chocolate chips
1 tablespoon shortening

Directions

In a bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1-1/2 hours or until easy to handle. Using hands dusted with confectioners' sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet. Freeze for 2 hours or until slightly firm.
Melt chocolate chips and shortening. Remove eggs from the freezer a few at a time; dip into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. Store in the refrigerator.

"The filling of these homemade chocolate Easter eggs is wonderful creamy and not too sweet," notes Janet Galasso of Lehighton, Pennsylvania.

Recipe Creator