Coconut Cream Eggs

Recipe 1:


  • 8 oz softened cream cheese
  • 1 tablespoon Butter, softened
  • 4 cups powdered sugar
  • 1 cup coconut, shredded


  1. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, using a hand mixer beat cream cheese and butter until blended. Add powdered sugar gradually. Add coconut and use a mixing spoon to make sure it is well incorporated. Refrigerate for about 1 hour.
  3. Dust your hands with powdered sugar and mold coconut mixture into egg shapes.
  4. Place coconut eggs on parchment paper, and freeze for about an hour.
  5. Melt the melting chocolate according to the package instructions.
  6. Using a fork or other dipping instrument, dip the egg into chocolate and flip to cover completely. Use a second fork to help transfer the chocolate covered egg back onto the parchment paper.
  7. Refrigerate 5-10 minutes to set the chocolate.
  8. Serve immediately or store in the fridge in an airtight container.

Recipe 2:

Place in a mixing bowl:

1 Can of Eagle Brand Sweetened Condensed Milk

1/2 Cup Butter

1 Teaspoon Clear Vanilla

2 Tablespoons Light Corn Syrup

1/2 Teaspoon Invertase

1/2 Teaspoon Salt

4 Cups Dry Fondant Sugar

After the above ingredients are mixed, fold in by hand the remainder of the ingredients:

2 Cups Dry Fondant Sugar

2 Cups Unsweetened Medium Coconut

Repeat steps 3-8 of the above recipe to proceed.