Chocolate Coconut Cream Eggs

Makes About 2 Dozen


  • ½ stick butter, softened
  • 4 oz cream cheese, softened
  • 1 tsp vanilla
  • 1 pinch salt (1/8 tsp)
  • 1 lb confectioners sugar
  • 1 bag flaked sweetened coconut (7.5 oz)
  • 12 oz good quality dark chocolate, or semi-sweet chocolate chips
  • toasted whole almonds


  1. Mix the butter and cream cheese together in a large bowl until combined
  2. Add the vanilla, salt and confectioners’ sugar, one cup at a time and mix well
  3. Add the coconut and mix until well blended, place and fridge for 20-60 minute to firm up the dough
  4. Use a small cookie scoop or teaspoon to form balls of the mixture and place them on a parchment lined baking sheet.  Place the balls in the freezer for at least 20 minutes to firm up
  5. Remove coconut balls from the freezer.  Wet hands slightly with cold water or lightly coat them in confectioners’ sugar.  Form each ball into an egg shape and place them back onto the parchment.  If they need to firm up again, place them back in the freezer for 10-20 minutes
  6. Press two toasted almonds onto the tops (or in the middle) of each egg before placing in the freezer
  7. Set up a double boiler to melt the chocolate.  When the chocolate is ready, dip each egg completely into the chocolate and place on waxed paper
  8. When the chocolate has hardened the excess chocolate around the edges can be trimmed with a sharp knife. Serve or store in the refrigerator until ready to enjoy!