Coconut and Chocolate. YUM! Here is a fun and easy recipe to make Chocolate Dipped Coconut Cream Eggs. Great Easter treat (or you could just do Chocolate Dipped Coconut Cream Truffles any other time of year too!).
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Chocolate Dipped Coconut Cream Eggs
What you need:
8 oz softened Cream Cheese
1 tbsp softened Butter
4 cup Powdered Sugar
1 cup Shredded Coconut
1 tbsp Shortening
2 cup Semi Sweet Chocolate Chips or Chocolate wafers
How to make Chocolate Dipped Coconut Cream Eggs:
Using a hand mixer, beat cream cheese and butter until blended.
Incorporate powdered sugar and coconut.
Refrigerate for 1 hour or until easy to mold with hands.
Prepare a baking sheet by lining with wax or parchment paper.
Dust your hands with powdered sugar and mold mixture into egg shapes.
Place on a prepared baking sheet.
Place in freezer for 2 hours or until eggs are firm.
Melt chocolate wafers and shortening in microwave by heating for 30 seconds then stirring and repeating until melted and smooth.
Dip eggs into chocolate mixture insuring that they are completely coated.
Place back on prepared pan.
Refrigerate until hardened.
I love coconut! These look amazing!
These Eggs look fantastic! Thanks so much for sharing with Full Plate Thursday and hope you have a great week.
Come Back Soon!
Miz Helen
These eggs are super yummy and so easy(but messy)…I add an extra cup of coconut 🥥. I use this recipe every year. Thanks for posting!!