Description

Delightfully rich and festive Easter treats featuring creamy coconut shaped into eggs and coated in smooth, melted chocolate. These easy-to-make coconut eggs are perfect for holiday celebrations or as a sweet gift, combining the natural texture of shredded coconut with the perfect balance of sweetened condensed milk and decadent chocolate coating.

Ingredients

Scale

Filling

3 cups shredded coconut (unsweetened)
1 cup sweetened condensed milk (1 can)
1 teaspoon vanilla extract

Chocolate Coating

2 cups chocolate chips (semi-sweet or dark)
1 tablespoon coconut oil (optional, for smooth chocolate)

Instructions

Prepare the coconut mixture: In a mixing bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Mix thoroughly until all ingredients are evenly incorporated, forming a sticky, moldable mixture.
Shape the coconut eggs: Using your hands, shape the coconut mixture into egg shapes approximately 1.5 inches long. Place each shaped egg on a baking sheet lined with parchment paper to prevent sticking.
Freeze the shaped eggs: Freeze the coconut eggs for about 15 minutes or until they become firm and easier to handle for dipping.
Melt the chocolate: While the eggs chill, melt the chocolate chips along with the optional coconut oil using a double boiler or microwave in short bursts, stirring frequently until smooth and glossy.
Coat the coconut eggs: Remove the coconut eggs from the freezer. Dip each egg fully into the melted chocolate using a fork to lift them out. Allow excess chocolate to drip back into the bowl, ensuring an even coating.
Set the coated eggs: Place the chocolate-covered eggs back on the parchment-lined baking sheet. Repeat the dipping process until all eggs are coated in chocolate.
Chill to set chocolate: Refrigerate the chocolate-coated eggs for about 10 minutes or until the chocolate hardens and sets completely.
Serve or store: Once the chocolate is set, serve these delicious coconut eggs immediately or store them in an airtight container in the refrigerator to keep them fresh until ready to enjoy.

Notes

For a dairy-free version, substitute sweetened condensed milk and chocolate chips with their vegan alternatives.
Adding coconut oil to the chocolate enhances smoothness and sheen but is optional.
Ensure eggs are fully frozen before dipping to prevent melting and preserve shape.
Store treats in an airtight container in the refrigerator for up to one week.
Customize by using white chocolate chips for a different flavor and look.

Prep Time: 15 minutes
Cook Time: 15 minutes (freezing and setting time)
Category: Dessert, Holiday Treat
Method: No-Bake, Freezing and Dipping
Cuisine: American

Nutrition

Serving Size: 1 egg (approximately 20g)
Calories: 110 kcal
Sugar: 12 g
Sodium: 15 mg
Fat: 6 g
Saturated Fat: 4.5 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 1 g
Protein: 1.5 g
Cholesterol: 5 mg

Keywords: Easter treats, coconut eggs, no-bake dessert, chocolate coconut eggs, holiday sweets, Easter recipe, coconut chocolate treats