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Coconut Chocolate Eggs Recipe

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4.2 from 7 reviews

Deliciously creamy coconut chocolate eggs made with a smooth cream cheese and coconut mixture, coated in rich milk chocolate and drizzled with semi-sweet chocolate for an indulgent treat. Perfect for Easter or any festive occasion, these no-bake eggs offer a delightful blend of coconut flavor and luscious chocolate.

  • Total Time: 1 hour 45 minutes
  • Yield: 15 servings

Ingredients

Cream Cheese Mixture

  • 8 ounces full fat cream cheese, softened
  • 2 tablespoons salted butter, softened
  • 1 teaspoon coconut emulsion
  • 4 cups powdered sugar, plus more for dusting and shaping the eggs
  • 1 cup sweetened flaked coconut

Chocolate Coating

  • 2 cups milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons shortening, divided

Instructions

  1. Mix Cream Cheese Base: In a medium bowl, combine softened cream cheese, butter, and coconut emulsion. Use a hand beater or stand mixer to blend until smooth and creamy.
  2. Add Powdered Sugar: Beat in 2 cups of powdered sugar. Then gradually incorporate the remaining 2 cups of powdered sugar, switching to a wooden spoon if the mixture becomes too thick to beat. A stand mixer can handle the entire process efficiently.
  3. Incorporate Coconut Flakes: Stir or beat the sweetened flaked coconut into the mixture until evenly distributed.
  4. Chill Mixture: Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes to firm up the mixture.
  5. Prepare Baking Sheet: Line a baking sheet with parchment paper for shaping the eggs.
  6. Shape Eggs: Using a cookie scoop or tablespoon, scoop out portions of the mixture. Mold each scoop into an egg shape and place on the prepared baking sheet.
  7. Freeze Eggs: Once all eggs are shaped, place the baking sheet in the freezer and chill the eggs for at least 1 hour until firm.
  8. Melt Milk Chocolate: In a microwave-safe bowl, melt the milk chocolate chips with 1 tablespoon of shortening in 30-second intervals, stirring in between. Stop heating when some solid pieces remain and stir until smooth.
  9. Dip Eggs in Milk Chocolate: Remove eggs from freezer. Using a fork, dip each egg fully into the melted milk chocolate, flipping to coat evenly. Let excess chocolate drip off by tapping the fork on the bowl’s edge.
  10. Set Coated Eggs: Place dipped eggs on fresh parchment paper or a cooling rack and refrigerate for about 15 minutes to allow the chocolate to set.
  11. Melt Semi-Sweet Chocolate: Microwave semi-sweet chocolate chips with the remaining tablespoon of shortening in 30-second increments until melted and smooth.
  12. Drizzle Semi-Sweet Chocolate: Transfer melted semi-sweet chocolate into a piping bag or plastic bag with a small cut corner. Drizzle the chocolate in a zig-zag pattern over the coated eggs.
  13. Final Set and Serve: Let the drizzled chocolate set for about 5 minutes. Serve immediately or store in an airtight container in the refrigerator until ready to enjoy.

Notes

  • For best results, ensure the cream cheese and butter are softened to room temperature before mixing.
  • If coconut emulsion is unavailable, coconut extract can be used as a substitute at the same quantity.
  • Use shortening to help the chocolate coating set smoothly and prevent blooming.
  • Shape the eggs quickly before the mixture warms to avoid stickiness.
  • Store any leftover chocolate eggs in the refrigerator to maintain their firmness.
  • These eggs can be dusted lightly with powdered sugar for a festive finish if desired.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/coconut-chocolate-eggs-recipe/