Enjoy the delightful indulgence of Coconut Easter Eggs, perfect to make and savor throughout the year. Ananda Eidelstein, a seasoned recipe developer, brings this simple treat right to your kitchen. If you love Cadbury Creme Eggs, you’ll appreciate these homemade versions, cocooned in a crisp shell of semi-sweet chocolate that hides a creamy, vanilla coconut interior – a perfect companion to any Easter basket.
These candies are not just smooth; the addition of sweetened coconut flakes provides a textural contrast that keeps you coming back for more. You have room for creativity too—consider transforming them into Almond Joys by simply adding an almond atop the coconut cream filling before refrigeration.
WHAT YOU NEED:
– 4 oz cream cheese, softened
– 4 tbsp unsalted butter, softened
– 1 7 oz bag sweetened flaked coconut
– 0.5 tsp pure vanilla extract
– 0.25 tsp kosher salt
– 1 lb confectioners’ sugar
– 4 (4-oz.) 60% cacao chocolate bars, chopped
– 1 (12-oz.) pkg. white chocolate chips
INSTRUCTIONS:
1. In a stand mixer with a paddle attachment, beat the cream cheese and butter at high speed for about 5 minutes until fluffy. Lower the speed to blend in coconut, vanilla, and salt. Gradually add confectioners’ sugar.
2. Spread the mixture on parchment, shaping into a 1-inch-thick, 7 x 6-inch rectangle and refrigerate until firm for about 2 hours.
3. Cut into 36 pieces; roll each into a ball, then form into egg shapes. Freeze until set.
4. Melt half of the chocolate over simmering water, remove, then gradually add the remaining chocolate until melted. At 89°F, coat the eggs, letting them firm on parchment.
5. Melt white chocolate separately, drizzle over eggs, and refrigerate for 10 minutes.
Store these treats properly and enjoy your personalized homemade confectionery delight.
