No Bake Coconut Cream Eggs for Easter!

by Sheryl

Coconut cream eggs are a star during Easter or even on a regular day! My kids love this yummy treat and are always insisting to help whenever I’m making this. It takes only a few ingredients to make and no baking required. Feel free to experiment, you can put almonds, or replace the coconut with peanut butter, there are no rules! I personally love coconut and my kids too so coconut it is!

Today, my youngest has some friends coming over. He never stops bragging about this coconut cream eggs to his friends, so he asked me to make it for them. How can I say no? I’m sure his friends will enjoy it as much as we do. And I made extra just in case.

Ingredients

8 oz softened cream cheese
1 tablespoon butter, softened
4 cups of powdered sugar
1 cup of coconut, shredded
1 (12 oz.) bag melting chocolate chips

How to make No-Bake Coconut Cream Eggs

Step 1: Use a parchment paper to line a baking sheet. Set aside.

Step 2: In a medium bowl, place cream cheese and butter. Use a hand mixer to beat until blended. Gradually add the powdered sugar. Add the coconut. Use a mixing spoon to ensure it is well incorporated. Put in the fridge for an hour.

Step 3: Mold the coconut mixture into egg shapes. Dust your hands first with powdered sugar before doing so.

Step 4: Place the coconut eggs on the parchment paper. Freeze for an hour.

Step 5: Melt the chocolates following the instructions written on the package.

Step 6: Use a fork to dip the eggs into the melted chocolate, coat the eggs completely. Using two forks, carefully transfer the chocolate covered eggs back onto the parchment paper.

Step 7: Serve and enjoy! By the way, you can store the cream eggs in the fridge too. Just make sure to place them in an airtight container.

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