[Recipes] Easter Eggs with Coconut
Hands-On Time: 1 hr | Total Time: 3 hrs | Yield: 36 eggs
With their crisp semi-sweet chocolate coating and creamy coconut inside, these handmade Coconut Easter Eggs are the ideal Eastertreat. The chocolate covering provides just the proper amount of sweetness, and the sweetened coconut flakes give the coconut cream a beautiful texture. Before putting them in the fridge, you may sprinkle an almond on top to make them into Almond Joy-style eggs for a fun variation!
Ingredients
- 4 ounces cream cheese, softened
- 4 tablespoons (½ stick) unsalted butter, softened
- 1 (7 oz.) bag sweetened flaked coconut (about 3⅓ cups)
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 1 pound confectioners’ sugar (about 3¾ cups)
- 4 (4-oz.) 60% cacao chocolate bars, chopped
- 1 (12-oz.) pkg. white chocolate chips
Directions
Step 1: Beat the cream cheese and butter in the bowl of a stand mixer with a paddle attachment on high speed for approximately five minutes, or until light and fluffy. Turn the speed down to low and stir in the coconut, salt, and vanilla until well combined.
Step 2: Add the powdered sugar gradually and stir until combined. After mixing, transfer the coconut mixture onto a parchment paper-lined sheet and form it into a rectangle that is 7 inches by 6 inches and 1 inch thick. Refrigerate for approximately two hours or until firm.
Step 3: Cut the rectangle into 36 pieces after it has solidified. Roll each into a ball with clean hands, then gently press each into an oval egg shape. Until you're ready to dip in chocolate, freeze.
Step 4: In a heatproof dish placed over a saucepan of water that is simmering gently, melt half of the chocolate. After the chocolate has melted, take the dish off of the burner and melt the remaining chocolate in batches. (If necessary, put the bowl back in the simmering water to melt it completely.) Using a candy thermometer, stir the chocolate until it registers 89°F.
Step 5: Fully cover each coconut cream egg by dipping it into the melted chocolate. Line a baking sheet with parchment paper, place each egg on it, and leave it for ten minutes or so, or until the chocolate has set.
Step 6: In a microwave-safe bowl, heat the white chocolate on high, stirring every 30 seconds, until it melts completely, about 90 seconds total. Over the eggs, drizzle the melted white chocolate.
Step 7: Put the eggs in the fridge for ten minutes or so, or until the chocolate is set.
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