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Coconut Cream Easter Eggs

recipe at a glance
Rating: 4/5
5 reviews
1 comment

ready in: over 5 hrs
serves/makes:   10

recipe id: 881
cook method: stovetop

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1/2 cup unsalted butter
1 teaspoon vanilla extract
1 teaspoon salt
2/3 cup sweetened condensed milk
6 cups confectioners' sugar
3/4 cup coconut

Chocolate Coating

8 ounces baking chocolate
1/3 slab paraffin wax


Coconut Cream Easter Eggs: Cream butter, vanilla and salt. Blend in the milk until smooth. Add sugar, mix well. Add the coconut and blend in. Shape into small egg form and place on waxed paper covered cookie sheets. Chill overnight. Dip in chocolate coating. Store in refrigerator.

Chocolate Coating: Melt together in the top of a double boiler. Cool slightly. Dip eggs using a fork, allow the excess chocolate to drip off before placing back onto the cookie sheet. Chocolate disks may be used instead of the baking chocolate.

cook's notes

From the Moderator: Some older candy recipes for dipped chocolate call for paraffin to be melted with the chocolate. This raises the melting point of the chocolate and makes the final chocolate coating more firm. Although many people (including this moderator) have eaten these candies for years without any negative effects, the US Food and Drug Administration has not approved of paraffin as a food additive, and has recommended it not be used for human consumption. Paraffin is a waxy by-product of petroleum extraction. It may irritate the skin and intestinal tract lining. Like mineral oil, it cannot be absorbed by the intestines, and it has the potential for causing diarrhea, or, if consumed in excess, intestinal blockage. To obtain the desired texture provided by paraffin wax, look for chocolate with added cocoa butter marketed especially for dipping candies. This chocolate does not require the addition of paraffin wax to get a nice sheen and texture. Another product called Bakers Wax, available from confectionary stores, is a good substitute for paraffin.

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568 calories, 26 grams fat, 90 grams carbohydrates, 4 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews

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Guest at

REVIEW: 5 star recipe rating
Made a test batch of these last night and just finished dipping them in the chocolate. I tasted one of the undipped ones and they are divine! Very sweet but that's the idea. I also used coconut extract instead of vanilla but that was the only change. I'm going to bring this batch to work and make another one for Easter next weekend. I had seen some of those candy egg molds where you coat one side with chocolate then put the filling in and when it's set you do the other side and it makes a perfect egg. That would have been fun to use and do a combo of white and regular chocolate kind of swirled. I can see doing more with this base recipe too for other holidays.

Guest at

REVIEW: 1 star recipe rating
This is not a recipe for coconut cream eggs. This is a recipe for cake fondant with a little flaked coconut added. It is exactly a cake fondant recipe and it isn't very good.

CDKitchen Staff Reply:
Sounds like you had a different type of recipe in mind. This is a recipe for coconut cream eggs, just apparently not what you were expecting. It's also quite common for chocolate covered candy eggs to use a fondant filling.

Guest at

REVIEW: 5 star recipe rating
I use this recipe for Christmas as well as Easter (just shape into balls for Christmas instead of egg shapes). I never have to adjust anything with it, it is a very good eand easy recipe.

Guest at

REVIEW: 5 star recipe rating
These are the best of the best had many compliments about how mgood they taste. Not difficult to make. Excellent recipe!!!!!!

Guest at

REVIEW: 5 star recipe rating
These things are awesome. I make and sell these to people year round. It is like they cant get enough of them. I am talking about they order 4 or 5 at a time. JUST PLAIN OUT AWESOME!!!!!

Guest at

Phyllis- Windham,CT

Too much milk and/or butter? Did not solidify enough, even with overnight refridging to form and maintain an egg shape; also, should it have been 2 3/4 cups vs 3/4 cups coconut?-I used the whole bag, 2 3/4 c. I covered chilled coconut blobs w 60% Ghirardelli bittersweet chocolate; once solid, I'll go back and dip the bottoms in chocolate to coat completely. Do they have to remain refrigerated once chocolate has solidified and completely encased the filling?

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