Description
A delightful homemade treat combining chocolate and a creamy coconut filling, perfect for Easter or satisfying spring cravings.
Ingredients
Scale
- 3 cups unsweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 4 tablespoons butter, melted
- 12 oz chocolate (dark, milk, or white) for coating
- 1 tablespoon coconut oil (optional, for thinning chocolate)
- Sprinkles or toasted coconut flakes (optional, for decoration)
Instructions
- In a bowl, combine shredded coconut, condensed milk, powdered sugar, melted butter, vanilla, and salt. Stir until thick and sticky. Adjust with more powdered sugar if too wet.
- Cover and refrigerate for 30-45 minutes to firm up.
- Scoop tablespoons of filling and shape into oval eggs. Arrange on a parchment-lined tray.
- Freeze for 15-20 minutes to firm the centers.
- Melt chopped chocolate in a microwave-safe bowl, adding coconut oil if desired for smoothness.
- Dip each egg in the chocolate, then let excess drip off before placing on parchment.
- Add decorations while the chocolate is still tacky. Allow to set at room temperature or chill for 10 minutes.
- Store in an airtight container.
Notes
Keep the eggs in a cool area to maintain their snap. You can shape and freeze the undipped centers for later use. Ideal for Easter or as a treat any time of the year.
Nutrition
- Serving Size: 1 egg
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg