Coconut Easter Eggs

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Coconut Cream Easter Eggs are easy to make and have a creamy, sweet coconut filling with a rich chocolate coating.

A plate with chocolate coconut Easter eggs on it drizzle in pink and purple chocolate and colored sprinkles.

We have a little restaurant in town that sells amazing candy at Easter.   The entire front of the restaurant in covered in chocolate eggs of every size filled with tons of amazing fillings.  You have to go early to get the good stuff because they sell out every year.

We love going in and looking around.  I usually end up buying a caramel egg or just a regular cream egg.  My husband is a fan of the peanut butter eggs.

Most years I end up buying my dad a few of the coconut Easter eggs because he really likes them and they aren’t something I’ve made before. However, I just got a newegg candy mold and decided that I wanted try to and make them for myself.  I figured they could be that hard to make.

Ingredients:

  • chocolate
  • white chocolate
  • sweetened condensed milk
  • sweetened coconut flakes
  • colored candy melts
  • Easter sprinkles

To Make the Filling:   Combine the melted white chocolate and sweetened condensed milk in a bowl and mix well.  Add in the coconut flakes and mix until combined.

To Make the Eggs:  Pour chocolate into egg mold.  Refrigerate for 5 minutes or until solid.  Roll a teaspoon of the coconut filling into a ball and stuff into the egg mold.  Repeat for remaining eggs.   Pour melted chocolate on top of the filling and refrigerate for 10 minutes.

Two chocolate eggs popped out of the mold and the rest of the chocolate eggs still in the mold.

My candy egg mold makes small eggs but I also have a larger version.   This mold makes eggs that are about an inch and a half tall.  You can use this recipe for any sized egg you’ll just increase the amount of filling you put inside each egg.

I used milk chocolate to make the outside shell of my egg because I really like coconut with milk chocolate.   While there are a few steps and some waiting time in between refrigerating for the most part these are really easy to make.

A candy egg mold with the chocolate and coconut filling in each egg.

Do I have to use milk chocolate for the outside of the egg?

No you do not.  You can use dark chocolate or white chocolate as well.   Use whatever you like.  I think coconut pairs well with milk chocolate and it’s what my own family likes but use what your family will like.

Do I have to have a mold to make these?

No you actually don’t but it’s way easier to make if you do have a mold.  If you don’t have one you can roll tablespoons of the filling into balls then shape into eggs.   Freeze for 15 minutes then use a fork to dip the filling into melted chocolate and place on parchment paper to set.

This way is pretty messy but it works just as well as using a mold.

How do I melt chocolate in the microwave?

Place your chocolate in a microwave safe bowl.  Heat on 50% power for 30 seconds.  Remove and stir.   Place back into microwave and heat on 50% power in 30 second intervals, stirring after each heating, until the chocolate is completely melted.

Pin Image: A plate with chocolate coconut Easter eggs on it drizzle in pink and purple chocolate and colored sprinkles, text title, a mold with chocolate in the egg mold.

These coconut eggs are delicious!   They are even better than the ones you can buy in candy stores.   The filling is made of white chocolate, sweetened condensed milk, and coconut.  It almost melts in your mouth when you bite into the candy.

I liked the milk chocolate on the outside because it’s a nice contrast to the sweet, white chocolate on the inside.   I’m also glad that I used the mini egg molds because these candies are very sweet.

More Easter Recipes:

A close up of a hand hold a coconut egg that is broken in half with the coconut filling showing.

If you’ve tried my Coconut Cream Easter Eggs or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

A plate with chocolate coconut Easter eggs on it drizzle in pink and purple chocolate and colored sprinkles and one egg broken open in the middle to show the coconut inside.

Coconut Easter Eggs

Yield: 24 mini eggs
Prep Time: 30 minutes
Total Time: 30 minutes

Coconut Cream Easter Eggs are easy to make and have a creamy, sweet coconut filling with a rich chocolate coating.

Ingredients

  • 1 c. milk chocolate, chopped
  • 1/2 c. white chocolate, chopped
  • 1/2 c. sweetened condensed milk
  • 1/2 c. sweetened coconut flakes
  • 1/2 c. colored candy melts
  • Easter sprinkles

Instructions

  1. To make the filling heat the white chocolate in a microwave safe bowl. Heat in 30 second intervals, stirring after each heating, until completely melted.
  2. Add the sweetened condensed milk and stir until combine dand thickened.
  3. Add in the coconut flakes and mix well. Set aside.
  4. Heat the milk chocolate in a microwave safe bowl in 20 second intervals, stirring after each heating, until melted.
  5. Drop half teaspoons of milk chocolate into each mini egg mold. Spread with a small spoon or paintbrush to cover the sides of the mold. Refrigerate for 5 minutes.
  6. Remove from the refrigerator. Roll a teaspoon of the filling into an egg shape and push into the mold on top of the chocolate. Repeat for all the eggs.
  7. Pour a half teaspoon of melted milk chocolate on top of the coconut filling. Spread to cover the filling and join with the chocolate on the sides of the egg.
  8. Refrigerate for 10 minutes.
  9. Remove from the refrigerator and push the eggs out of the mold.
  10. Heat a quarter cup of colored candy melts in a microwave safe bowl. Heat in 20 second intervals, stirring after each addition, until melted.
  11. Put the candy melts into a zip top baggie and cut off the edge. Drizzle over the eggs and quickly top with sprinkles.
  12. Store in an air tight container for up to 2 weeks.

Notes

A Hezzi-D Original recipe

A plate with chocolate coconut Easter eggs on it drizzle in pink and purple chocolate and colored sprinkles and one egg broken open in the middle to show the coconut inside.

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