Coconut Easter Eggs
Get ready to delight family and friends this spring with these irresistibly rich and creamy Coconut Easter Eggs! Bursting with a sweet coconut filling made from shredded sweetened coconut, condensed milk, and a hint of vanilla, these homemade treats are the ultimate indulgence for your Easter celebrations. Once shaped into adorable egg forms, each one is coated in a luscious layer of melted semi-sweet chocolate for the perfect balance of sweetness and decadence. Sprinkles can be added for a festive touch, making these no-bake confections as stunning as they are delicious. Quick to prepare and perfect for gifting or enjoying at home, this easy recipe is a must-try for coconut and chocolate lovers alike.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 3 cups Shredded sweetened coconut
- 1 can (14 ounces) Sweetened condensed milk
- 1.25 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 cups Semi-sweet chocolate chips
- 1 tablespoon Coconut oil
- for garnish Sprinkles (optional)
Instructions
In a large mixing bowl, combine the shredded sweetened coconut, sweetened condensed milk, powdered sugar, vanilla extract, and salt.
Mix the ingredients thoroughly until a sticky but shapeable dough forms.
Using your hands, shape the coconut mixture into small egg shapes, approximately 1 to 1.5 inches long. Place the shaped eggs on a parchment-lined baking sheet.
Transfer the baking sheet to the refrigerator and chill the eggs for at least 1 hour or until firm.
Melt the semi-sweet chocolate chips and coconut oil in a microwave-safe bowl, microwaving in 30-second intervals and stirring after each round, until smooth.
Using a fork or dipping tool, dip each chilled coconut egg into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off before placing the egg back onto the parchment-lined baking sheet.
If desired, add sprinkles or decorations to the eggs while the chocolate coating is still wet.
Let the chocolate-coated eggs set at room temperature or in the refrigerator until the chocolate hardens completely.
Store the Coconut Easter Eggs in an airtight container in the refrigerator for up to 1 week. Serve and enjoy!
Nutrition Facts
Calories |
201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 28.6 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 80 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
