Chocolate Coconut Buttercream Eggs Recipe

Introduction

These Chocolate Coconut Buttercream Eggs are a delightful homemade treat combining creamy coconut filling with a rich chocolate coating. Perfect for spring celebrations or anytime you crave a sweet and tropical dessert.

Ingredients

• 8 oz. Cream Cheese (room temperature)
• 1 tbsp Unsalted Butter (room temperature)
• 1 tsp Vanilla Extract
• 4 cups Powdered Sugar (plus extra for rolling)
• 1 cup Coconut Flakes
• 1/3 cup Coconut Flakes (for toasted topping, optional)
• 12 oz Semi-Sweet Chocolate Chips
• 2 tbsp Vegetable Shortening (or coconut oil or 1/2 square paraffin wax)

Instructions

1. Step 1: Using a hand mixer or stand mixer with paddle attachment, beat cream cheese and unsalted butter on medium-high speed until smooth and creamy. Add vanilla extract and mix.
2. Step 2: Lower mixer speed and gradually add powdered sugar, mixing until combined. Scrape down sides as needed. Fold in 1 cup coconut flakes until well blended.
3. Step 3: Cover the mixture tightly with plastic wrap and refrigerate for 4-6 hours or overnight to firm up the filling for shaping.
4. Step 4: Line a baking sheet with wax paper and have a small bowl of powdered sugar ready. Scoop and roll spoonfuls of the filling into egg shapes, lightly coating them in powdered sugar, then place on the sheet.
5. Step 5: Freeze the coconut buttercream eggs for 30 minutes to 1 hour until firm enough to dip.
6. Step 6 (Optional): For toasted coconut topping, place 1/3 cup coconut flakes on a microwave-safe plate. Heat in 30-second increments, stirring after each, until lightly toasted (about 90 seconds total). Let cool.
7. Step 7: Melt vegetable shortening and semi-sweet chocolate chips together using a double boiler or microwave until smooth. If using paraffin wax, melt it first before adding chocolate.
8. Step 8: Quickly dip each frozen buttercream egg into the melted chocolate using forks or candy dipping tools. Tap off excess chocolate and place back on wax paper. Sprinkle with toasted coconut if desired.
9. Step 9: Refrigerate dipped eggs until chocolate hardens. Trim any excess chocolate if needed.

Tips & Variations

• For a dairy-free option, substitute cream cheese and butter with vegan alternatives and use coconut oil instead of shortening.
• Adding a pinch of salt to the coconut filling enhances the sweetness and balances flavors.
• Use white chocolate instead of semi-sweet for a different taste and presentation.
• To make shaping easier, wear food-safe gloves or lightly oil your hands.

Storage

Store the chocolate-covered coconut buttercream eggs in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a tightly sealed container for up to one month. Allow frozen eggs to thaw in the refrigerator before serving. Reheating is not necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the coconut buttercream filling ahead of time?

Yes, refrigerate the filling overnight to ensure it is firm enough to shape into eggs easily.

What if I don’t have vegetable shortening?

You can substitute coconut oil or a small amount of paraffin wax for vegetable shortening when melting the chocolate to achieve a smooth coating.

Chocolate Coconut Buttercream Eggs Recipe

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Deliciously creamy and rich Chocolate Coconut Buttercream Eggs feature a smooth cream cheese and butter filling mixed with vanilla and shredded coconut, shaped into egg forms, and coated in melted semi-sweet chocolate. These decadent treats are perfect for Easter or any special occasion, enhanced with optional toasted coconut flakes for added texture and flavor.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 5 hours 35 minutes (including chilling time)
• Yield: 24 eggs 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Kosher

Ingredients

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Coconut Buttercream Filling

• 8 oz. Cream Cheese (room temperature)
• 1 tbsp Unsalted Butter (room temperature)
• 1 tsp Vanilla Extract
• 4 cups Powdered Sugar (plus a little extra for rolling)
• 1 cup Coconut Flakes

Chocolate Coating

• 12 oz Semi-Sweet Chocolate Chips
• 2 tbsp Vegetable Shortening (or coconut oil, or 1/2 square paraffin wax)

Optional Topping

• 1/3 cup Coconut Flakes (toasted)

Instructions

1. Prepare the Coconut Buttercream: Using a hand mixer or stand mixer with a paddle attachment, beat the cream cheese and unsalted butter on medium-high speed until smooth and creamy. Add the vanilla extract and mix to combine.
2. Add Powdered Sugar and Coconut: Reduce mixer speed to low and gradually add the powdered sugar, mixing until the mixture comes together. Scrape down the sides as needed. Fold in the coconut flakes until well combined.
3. Chill the Filling: Cover the mixture tightly with plastic wrap and refrigerate for 4 to 6 hours or preferably overnight to firm up the buttercream filling for easier shaping.
4. Shape into Eggs: Line a baking sheet with wax paper and place some powdered sugar in a small bowl. Take spoonfuls of the chilled coconut buttercream and roll them into egg-shaped forms with your hands. Lightly coat each with powdered sugar and place on the prepared baking sheet. Repeat until all filling is used.
5. Freeze the Eggs: Freeze the shaped buttercream eggs for 30 minutes to 1 hour until firm enough for dipping in chocolate.
6. Toast Coconut Flakes (Optional): Place 1/3 cup of coconut flakes on a microwave-safe plate and toast in 30-second intervals, stirring in between, until golden brown and fragrant, about 90 seconds total. Allow to cool.
7. Melt Chocolate Coating: Using a double boiler setup, melt the vegetable shortening and semi-sweet chocolate chips together over low heat until smooth. Alternatively, melt together in the microwave with short bursts to prevent overheating. If using paraffin wax, melt the wax first, then add chocolate chips and stir until fully melted.
8. Dip the Eggs: Working quickly, dip each buttercream egg into the melted chocolate using forks or candy dipping tools. Gently tap off excess chocolate and place the dipped eggs onto the wax paper-lined baking sheet. Immediately top with toasted coconut flakes, if using.
9. Set the Chocolate: Place the dipped eggs into the refrigerator to allow the chocolate shell to harden. Once solid, trim any excess chocolate if desired.
10. Storage: Store the finished chocolate coconut buttercream eggs in the refrigerator or freeze in an airtight container for up to one month.

Notes

• Refrigerating the buttercream filling overnight ensures it’s firm and easier to shape.
• Lightly coating the shaped eggs in powdered sugar prevents sticking before freezing and dipping.
• When melting chocolate, low heat is essential to avoid burning or seizing.
• Toasted coconut flakes add a lovely crunch and visual appeal but can be omitted if preferred.
• Use candy dipping tools or two forks for easier dipping and handling of the eggs.
• Store eggs in a cool place to maintain their shape and texture.

Keywords: chocolate coconut eggs, coconut buttercream eggs, no bake Easter dessert, chocolate dipped coconut eggs, homemade candy eggs