Homemade Coconut Cream Eggs
Serves: 24-36
  • 8oz (1 pkg) Cream Cheese, Softened
  • 1 Tbsp Butter, Softened
  • 4 Cups Powdered Sugar
  • 1 Cup Flaked/Shredded Coconut
  • 12 oz semi-sweet chocolate chips
  • 1 Tbsp shortening
  1. In a bowl, mix together the cream cheese and butter until smooth.
  2. Add powdered sugar and flaked coconut, mix well.
  3. Place in a container and refrigerate for 1.5 hours or until easy to handle.
  4. Using hands dusted with powdered sugar, form portions of coconut mixture into egg shapes.
  5. Place on a baking sheet covered with wax paper.
  6. Freeze for 2 hours or until slightly firm.
Chocolate Coating
  1. Melt chocolate chips and shortening in the microwave, 30s at a time.
  2. Remove eggs from the freezer a few at a time;
  3. Dip into chocolate mixture until completely coated.
  4. Return to waxed paper
  5. Refrigerate until hardened.
Recipe by Cast Iron and Wine at https://castironandwine.com/homemade-coconut-cream-eggs/