Coconut Easter Eggs


We suggest creating a freezer stash of these so you can enjoy Coconut Easter Eggs all year round.

Coconut Easter Egg
Photo: Antonis Achilleos
Hands On Time:
1 hrs
Total Time:
3 hrs
36 eggs

Cadbury Creme Eggs are among the most popular Easter candies in America. But if you have a little time and inclination, you can make your own Coconut Easter Eggs. Crisp semi-sweet chocolate encapsulates a silky vanilla-flavored coconut cream in these easy treats that are perfect for Easter baskets.

Unlike most cream-filled candies, which can be one-note, these Coconut Easter Eggs have flakes of sweetened coconut stirred into the filling to add interest and texture and have you going back for seconds. To transform these candies into Almond Joys, simply pop an almond on top of the coconut cream before refrigerating.


  • 4 ounces cream cheese, softened

  • 4 tablespoons (½ stick) unsalted butter, softened

  • 1 7 oz. bag sweetened flaked coconut (about 3⅓ cups)

  • ½ teaspoon pure vanilla extract

  • ¼ teaspoon kosher salt

  • 1 pound confectioners’ sugar (about 3¾ cups)

  • 4 (4-oz.) 60% cacao chocolate bars, chopped

  • 1 (12-oz.) pkg. white chocolate chips


  1. Beat cream cheese and butter in bowl of a stand mixer fitted with paddle attachment on high speed until light and fluffy, about 5 minutes. Reduce speed to low; add coconut, vanilla, and salt, beating until incorporated. Gradually add powdered sugar, beating until incorporated. Turn coconut mixture out onto a sheet of parchment paper. Shape into a 1-inch-thick 7- x 6-inch rectangle. Refrigerate until firm, about 2 hours.

  2. Cut rectangle into 36 pieces. With clean hands, roll each piece into a ball; flatten each slightly to create an oval-egg shape. Freeze until ready to use.

  3. Place half the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Remove from heat once melted, and stir in remaining chocolate, in batches, until melted. (Place pan back over simmering water to melt the chocolate, if needed.) Stir until a candy thermometer reaches 89°F. Dip coconut cream eggs into melted chocolate. Place on a parchment paper-lined baking sheet, and let stand until chocolate is firm, about 10 minutes.

  4. Melt white chocolate in a microwavable bowl on HIGH until completely melted, about 90 seconds, stirring at 30 second intervals. Drizzle melted white chocolate over eggs. Refrigerate until chocolate is set, about 10 minutes.

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