Description
These Coconut Easter Eggs are the perfect Easter treats. They have a creamy addicting filling that’s covered in smooth decadent chocolate. Perfect for hiding in Easter baskets on serving on a pretty Easter platter.
Ingredients
- 1 can Sweetened Condensed Milk
- 1/2 cup (1 stick) real unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon pure Vanilla extract
- 2 packages of sweetened flaked coconut, 14 ounces each
- 20 ounces of good quality bittersweet chocolate bars for dipping (I used Ghirardelli 60% cacao, bittersweet chocolate bars).*
Instructions
- Make the eggs: Add the coconut to a blender and pulse 2-3 times and transfer it to a large bowl. Add one cup of the sugar, the butter and vanilla and mix to combine. Add the milk and the rest of the sugar alternately and mix until well combined.
- Using a 1-tablespoon cookie scoop, scoop out several scoops of the mixture onto a waxed paper or parchment lined cookie sheet. Place each mound onto your hand and use your hands to form it into an egg shape, between 1/2 to 3/4 inch in thickness. Squeeze one end until it’s more narrow than the other. You can also use a small egg shaped cookie cutter. Place them back on a lined cookie sheet. Refrigerate for at least 30 minutes until the the candy is cold and firm.
- Melt the chocolate: Fill a narrow but deep microwave safe coffee mug or a measuring cup about 2/3 full of broken-up chocolate. You want to have enough chocolate to dip the candy in, but don’t over do it. I usually melt about 1 1/2 bars at one time. Microwave for 30 seconds, stir with a spoon, and microwave for an additional 20 to 30 seconds. Stir again. If the chocolate isn’t all the way melted, microwave in 10 second increments until it’s smooth and melted. The chocolate should be thin. If yours isn’t, add 1 teaspoon of vegetable or canola oil to the chocolate and mix well. Allow the chocolate to cool for about 5 minutes before you start dipping the candy, or the candy will tend to fall apart if the chocolate is too warm.
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Dip the eggs: Place each egg on a fork and dip it into the chocolate, scraping the bottom of the fork across the edge of the bowl or cup after dipping it to remove any excess chocolate before transferring it to a parchment lined baking sheet.
If you have extra chocolate, you can drizzle it over the tops of the eggs in a zigzag motion for an added special touch. Allow the eggs to sit for at least 2 hours before transferring them to an airtight container, or you can refrigerate them for a few minutes to allow the chocolate to set up.
- Store in an airtight container. Refrigerate if not consuming within a few days to preserve the freshness longer. You can also place them in a freezer for a few weeks. Try eating one straight from the freezer. They’re really good.
Notes
- If this is your first time dipping candy in chocolate, please read my post above the recipe card first. Then proceed to the recipe.
- * This recipe says to use 20 ounces of chocolate, which is 5 (4 ounce) bars. You might not use that much, but it’s better to be safe than sorry. The amount of chocolate used depends on how thick your chocolate is, how long you allow the excess chocolate to drip off the candy, if you decorate the tops, etc.