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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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/chocolate-coconut-buttercream-eggs-recipe/