Ingredients for Coconut Cream Eggs
- 8 ounces cream cheese (softened)
- 1/2 cup (1 stick) butter (softened)
- Powdered sugar (for dusting)
- Coconut Flakes
- Semi Sweet Chocolate Chips
- 1 tablespoon shortening
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How to Make Coconut Cream Eggs
- In a mixing bowl, beat 8 ounces of softened cream cheese and 1/2 cup (1 stick) of softened butter until completely smooth and creamy.
- Add 1 cup of granulated sugar and 1 1/2 cups of sweetened shredded coconut. Mix until thoroughly combined.
- Cover the bowl and refrigerate for 1 1/2 hours, or until the mixture is firm enough to handle.
- Lightly dust your hands with powdered sugar. Roll rounded tablespoonfuls of the coconut mixture into egg shapes.
- Place the shaped eggs onto a baking sheet lined with waxed paper.
- Freeze for 2 hours, or until the eggs are slightly firm.
- In a microwave-safe bowl, melt 12 ounces of semi-sweet chocolate chips with 1 tablespoon of shortening in 30-second intervals, stirring until smooth and melted.
- Remove the eggs from the freezer a few at a time.
- Dip each egg into the melted chocolate, ensuring it's fully coated.
- Place the chocolate-covered eggs back onto the waxed paper-lined baking sheet.
- Refrigerate until the chocolate is completely hardened.
- Store the Coconut Cream Eggs in the refrigerator in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
685g
Fat
176g
Carbs
60g
