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Coconut Easter Eggs

Coconut Easter Eggs

These chocolate-covered treats capture the essence of homemade Easter candy.

  • Total Time: 30 minutes
  • Yield: 12-15 eggs 1x

Ingredients

Scale

For the Coconut Filling:

  • 3 cups shredded coconut
  • 1 cup condensed milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Chocolate Coating:

  • 12 ounces dark chocolate chips
  • 1 tablespoon coconut oil

Instructions

  1. Prepare a baking sheet by lining it with parchment paper. This will provide a clean surface for your eggs to set.
  2. In a large mixing bowl, combine the shredded coconut, condensed milk, vanilla extract, and salt. Use a spatula or wooden spoon to mix thoroughly.
  3. Stir the mixture until it becomes sticky and well combined. The consistency should be firm enough to hold its shape when molded.
  4. Using your hands or an egg-shaped mold, carefully shape the coconut mixture into egg-like forms. Place the shaped eggs on the prepared parchment-lined baking sheet.
  5. Put the baking sheet with the coconut eggs in the freezer. Freeze for about 30 minutes to help them maintain their shape during chocolate coating.
  6. Prepare the chocolate coating by combining dark chocolate chips and coconut oil in a microwave-safe bowl.
  7. Microwave the chocolate mixture in 30-second intervals, stirring between each interval. Continue until the chocolate is completely melted and smooth.
  8. Remove the frozen coconut eggs from the freezer. Using a fork or dipping tool, carefully lower each egg into the melted chocolate.
  9. Gently tap the fork to remove excess chocolate, then place the coated eggs back on the parchment-lined baking sheet.
  • Author: Sarah
  • Prep Time: 30 minutes