Coconut Easter Eggs


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Sweet, creamy and completely satisfying, it wouldn't be Easter without these eggs!

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  • 8 oz. cream cheese, softened
  • 1 Tbs. butter, softened
  • 4 C. powdered sugar
  • 1 C. coconut flakes
  • 2 C. semisweet chocolate chips
  • 1 Tbs. shortening

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Combine the cream cheese and butter until smooth. Add powdered sugar and coconut, stir until completely mixed. Refrigerate dough for 1 1/2 hours or until easy to handle. Using hands dusted with powdered sugar, mold dough into small egg shapes. Place on a baking sheet lined with waxed paper. Freeze for two hours or until firm. Melt together the chocolate chips and shortening; let cool slightly. Dip eggs into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. Store in the refrigerator.

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