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Homemade Coconut Cream Eggs

Prep Time 3 hrs 45 mins
Cook Time 4 mins
Total Time 3 hrs 49 mins
Course Dessert


  • 8 oz of cream cheese softened
  • 1 tbsp of butter softened
  • 4 cups of powdered sugar
  • 1 cup of shredded coconut
  • 1 tbsp of shortening
  • 2 cups of semi sweet chocolate chips


  • Using a hand mixer, beat the cream cheese and butter until it is blended.
  • Slowly, incorporate the powdered sugar and coconut.
  • Refrigerate mixture for 1 hour or until easy to mold with hands.
  • Prepare a baking sheet by lining with wax or parchment paper.
  • Dust your hands with powdered sugar and mold the mixture into egg shapes.
  • Place eggs on the prepared baking sheet.
  • Place in the freezer for 2 hours or until eggs are firm.
  • Melt the chocolate chips and shortening in a microwave by heating for 30 seconds then stirring and repeating until melted and smooth.
  • Dip the eggs into the chocolate mixture, insuring that they are completely coated. Then place eggs back onto the prepared pan.
  • Refrigerate until hardened.