These coconut eggs are delicious with just a few simple ingredients and are the perfect candy to serve as a snack for the holidays, your guests will love them!
In a large mixing bowl cream the cream cheese and coconut oil with a hand or stand mixer until smooth - about 1 minute on medium.
2 Tablespoons coconut oil, 8 ounces cream cheese
Add in the vanilla extract and mix until it is combined.
½ teaspoon vanilla extract
Pour in the powdered sugar and mix until it is smooth. It can take 1-2 minutes and it starts out thick but does get smooth.
16 ounces powdered sugar
Add in the coconut and mix well.
1½ cups coconut flakes
Divide filling into 2 sections and freeze in plastic wrap or freezer safe containers for about 45 minutes.
Line a baking sheet or large freezer safe container with wax paper. Remove the filling from freezer and shape into eggs of desired shape and size. We make them with about 1-2 spoonfuls of filling each.
Place the shaped eggs in the freezer for about 45 minutes before coating them.
Melt the coconut oil over medium low heat in a small sauce pan and add in the chocolate chips. Stirring constantly, heat until the chocolate is just melted. Remove from heat immediately.
Coat each shaped coconut egg in chocolate and place on a baking sheet that is lined with wax paper. Once all the eggs are coated, place them in the fridge until chocolate is set.
Can be served immediately or store in the fridge until serving.
Notes
Nutritional values and serving sizes are estimated. They will vary depending on how big you make the eggs and how many people eat.The coconut oil for the filling - It just needs to be soft enough to mix evenly into the filling. Usually at room temperature it is soft enough unless you keep it in a cool place. You can use softened butter in it's place.For the coconut - We use sweetened but you can use unsweetened if you would like to keep the sugar down. You can also add up to 2 cups of coconut for a thick filling, 1 and a half gives a softer creamier filling.For the chocolate chips - We use milk chocolate and dark chocolate here. You can use other chocolate for melting as well, but chocolate chips are easiest we think. Be sure to have a little extra chips on hand in case you need more. 12 ounces should be enough, but you might want more depending on how you shape the eggs.