Coconut Eggs: Homemade Easter Chocolate Cream Egg Recipe

These homemade chocolate coconut cream eggs are so much easier to make than you would think! Made with simple, easy-to-find ingredients, these perfect easter treats can be ready to eat in about 30 minutes. Seriously, coconut eggs have never been this fun — or this delicious! 🐣

Why You Need This Coconut Egg Recipe

Okay, can we talk about how coconut lovers absolutely LOSE IT for these every single easter time? These are basically your own recipe mounds type coconut situation — sweet coconut filling wrapped in a dreamy chocolate shell — and honestly they rival any great homemade reese’s eggs or peanut butter eggs you’ve ever made. If you’ve been building up your homemade easter basket items for the past couple of weeks, this great homemade coconut cream egg recipe needs to jump to the top of your list immediately. I literally can’t even with how good these are. They’re also a fab alternative to chocolate covered peeps or store-bought candy melts eggs, and way more fun to gift in cello bags as easter gifts for the kiddos easter baskets. Be still my heart! 😍

Main Ingredients Needed for Homemade Coconut Cream Filled Eggs

The best part about this great homemade coconut cream egg recipe is that you probably already have most of these mostly homemade items hanging around! Here’s what you’ll need for the full recipe. Grab these great items next time you spot a great sale on baking items — they’re basically the building blocks of perfect homemade easter candy!

• coconut flakes (sweetened, for that delicious coconut flavor!)
• cream cheese, room temperature
• unsalted butter, room temperature
• powdered sugar
• pure vanilla extract and coconut extract
• marshmallow cream
• candy melts or wilton chocolate chips (milk chocolate, dark chocolate, or white chocolate — your call!)
• coconut oil or cocoa butter for thinning the chocolate mixture

How to Make Coconut Eggs Step by Step

This is so much fun, you guys! Start by beating the cream cheese and unsalted butter together in a large bowl with a hand mixer until super fluffy. Mix in the powdered sugar, coconut extract, pure vanilla extract, and marshmallow cream until you have a thick, creamy coconut filling. Stir in the coconut flakes. Use a cookie scoop to portion out the coconut mixture, then mold mixture into the shape of an egg — small eggs are totally adorable here! — and place them on a prepared baking sheet lined with parchment paper. Pop them in the freezer for about 15 minutes to firm up. Meanwhile, melt chocolate chips using a double boiler or a microwave-safe bowl, stirring the melted chocolate with a little coconut oil until silky smooth. Dip eggs one by one, tapping off any excess chocolate on the side of the bowl, and set on the cookie sheet to harden. Tap the top of the eggs gently to smooth out extra chocolate if needed. That chocolate shell sets up SO perfectly! If you love coconut desserts, you’ll also adore my Coconut Cream Pie and these gorgeous Coconut Cream Cupcakes — hello, coconut buttercream eggs vibes!

Recipe Tips & Notes

A few special notes before the big day! I grabbed a silicone egg mold just for that extra easter look, but you really don’t need one — forming egg shapes by hand works great. You can also use a cookie cutter as a guide if you want super uniform chocolate eggs. Using almond bark is a totally valid own method if you can’t find enough chocolate or candy melts locally (limited availability is SO real!). Want an almond joy vibe? Toss a whole almond into the coconut filling before you dip eggs — my husband basically demanded it, haha. Store finished eggs in an airtight container in the fridge. They also make the cutest easter eggs to tuck into a basket alongside 75+ Easy Easter Dessert Recipes or even egg cake bites and Chocolate Coconut Almond Easter Egg Nests. This coconut bon bon classic treat is a perfect sweet treat for the whole family — drop your results in the comments section! 🥥🍫

Getting Ready for Easter?

Here Are More of My Easter Faves!

Fudgy Brownie Easter Egg Cookies

Bunny Chow

Easter Pink Velvet Cheesecake Trifle

Check the recipe card below for the full recipe details, and don’t forget — you can also find these homemade element easter eggs over on my Traditional Easter Bread round-up post for even more inspo. Now go make your own eggs and have so much fun doing it! 🐰💛

Homemade Coconut Cream Filled Eggs

Yield: 12 Eggs

Prep Time: 30 minutes

Total Time: 30 minutes

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These Homemade Coconut Cream Filled Eggs are so much easier to make than you would think! Made with simple and easy-to-find ingredients, you could have these made and ready to eat about 30 minutes.

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Ingredients

• 14 ounces sweetened shredded coconut
• 6 tablespoons shortening (like Crisco, not butter flavored)
• 1/2 cup marshmallow cream
• 1/3 to 1/2 cup powdered sugar
• 10 ounces chocolate melting candy

Instructions

1. Use an electric mixer to whisk together the shortening, marshmallow cream, and powdered sugar.
2. Mix in the shredded coconut.
3. Shape two tablespoons of the coconut cream into an egg shape and place them on a cookie sheet lined with parchment paper. Repeat with remaining coconut cream filling.
4. Place the filling in the freezer for 5 minutes.
5. Melt the chocolate according to the directions on the package. Use a fork to dip each egg in the chocolate, and allow the excess to drip back into the bowl.
6. Place each egg back on the parchment paper and let the chocolate cool to harden.