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Coconut Cream Eggs Recipe
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4.45 from 9 votes

Coconut Cream Eggs Recipe

Author: Jennifer



  • Using a hand mixer, beat cream cheese and butter until blended.
  • Incorporate powdered sugar and coconut.
  • Refrigerate for 1 hour or until easy to mold with hands.
  • Prepare a baking sheet by lining with wax or parchmant paper.
  • Dust your hands with powdered sugar and mold mixture into egg shapes.
  • Place on a prepared baking sheet.
  • Place in freezer for 2 hours or until eggs are firm.
  • Melt chocolate chips and shortening in microwave by heating for 30 seconds then stirring and repeating until melted and smooth.
  • Dip eggs into chocolate mixture insuring that they are completely coated.
  • Place back on prepared pan.
  • Refrigerate until hardened.