Coconut Cream Eggs
Non-coconut lovers have converted after sampling this treat. I have told my parents–who don’t typically argue but have bickered over these–that I will take their box away if they can’t figure out a way to share. Delight as they do, I actually freeze two boxes to give to them on their birthdays.
A very exciting moment occurred several years ago when a friend, whose husband works for a chocolate company, arranged for us to go to the chocolate company to make our eggs at her husband’s facility. I thought this would be fun and easy; we would plunge the eggs into a vat of chocolate, up they would rise, and we would be done! As it turned out, we got a lesson on hand-tempering chocolate and dipped every last one of them by hand. No time savings but, ultimately, I felt like Charlie in the Chocolate Factory–the proverbial kid in the candy store!
The beauty of these treats, however, is that they will taste just as good out of your own kitchen as from a commercial kitchen. Ultimately, they will taste far better than most store-bought candy because there are no extra preservatives, additives, artificial colors, etc. Buy the best chocolate you can. For the coconut eggs, I really love dark chocolate, but choose what you love the most.
When finished, I refrigerate the eggs and pack either in airtight containers or white craft store boxes (tied with a pretty ribbon) for gift giving. We like to eat the eggs cold; some people prefer them room temperature. Either way, they are delicious!
- 1 8-ounce package cream cheese, room temperature
- 1/4 pound (1 stick) butter, room temperature
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 14-ounce bag flaky coconut
- 1 2-pound bag confectioner’s sugar
- Approximately 1 pound good, dark melting chocolate for dipping (see note)
- Cream butter, cream cheese, vanilla, and salt. Stir in coconut. Add sugar, about a third at a time, until it is completely incorporated. Form into a big, rectangular block, wrap in parchment or wax paper then again in plastic wrap and chill until firm. At this point, you may leave in the refrigerator for up to a few days.
- When ready to roll into eggs, I like to slice into evenly-sized squares and roll in a circular shape. Since I make my peanut butter candy in egg shapes, this is a good way to distinguish the two. On occasion, I have made them both in egg shapes and have drizzled a little white chocolate over the top of the coconut eggs to tell the difference. Do whatever you like best. As you roll, place the eggs on a parchment-lined baking sheet. When finished, you may refrigerate overnight or until ready to dip them in the chocolate.
- Finally, melt chocolate in a double boiler. Dip the eggs and remove to a wax paper or parchment-lined baking sheet. I like to keep a twenty or so out at a time, leaving the remaining eggs in the refrigerator. They will be easier to dip if they are cold. I have tried the utensils made for dipping chocolates, toothpicks, and any way I can think of to make this process easy and less messy! The way that has ultimately worked best for me is to use a dinner fork. I drop the egg in the chocolate, roll gently to coat, and lift it out with the fork. Hold the egg on the fork for a few seconds, allowing the excess chocolate to drip back into the pot (I often scrape under the fork with a small spatula to help remove the excess), then gently slide off of fork and onto the lined baking sheet. If you end up with “feet”–a puddle of chocolate that pools around the egg–you can gently break this off once the chocolate hardens. My kids, however, think these are the best ones because they get more chocolate!
- Note: One year, I thought I would be smart and put the dipped eggs on a cooling rack thinking this was a fast, easy way to drain the excess chocolate. Don’t do it! The eggs stick to the rack and part of the bottom will cling to the rack when you try to remove them.
- If you want to try tempering chocolate: I used to buy the melting chocolate that didn’t need to be tempered. Now I buy the kind that does. The only risk you run if you don’t temper it properly is that the chocolate looks a little streaky. It will still taste fabulous. What I do, however, is melt small amounts at a time–maybe 8 ounces–in a double boiler. Then turn the heat off and add about a quarter cup (no need to measure, just a small handful) of chopped chocolate and stir it in. This brings the temperature back down which is how it tempers. I turn the heat back on when I need to add more chocolate or if I get sidetracked and the chocolate cools too much and starts to thicken. Repeat the process as needed, adding a little more chopped chocolate after the bigger chunks are melted.
- I sometimes use the microwave when making quick recipes (like Oreo pretzel and salted almond bark). Just heat in 30-second intervals, stirring as you go. When all chocolate is just melted, stir in some chopped chocolate and let it melt in the heat of the already-warm chocolate.
- Once dipped, the chocolate should be put in a cool place to set up properly. I put the baking sheets of dipped candy in the refrigerator or near a cool window to set and fully cool.
- Stored in an airtight container and refrigerated, the eggs will keep for several weeks–if they last that long! They also freeze well.
Last year, I tried dipping a few of the eggs in unsweetened chocolate, wondering how that would balance with the sweet filling. I am a fan of dark chocolate, in general, but I loved this truly bitter-sweet pairing.
If you purchase melting wafers–Wilbur makes exceptional melting chocolate–there is no need to temper. Wilbur also makes the higher grade chocolate which must be tempered. I use dark chocolate but, if you prefer, milk may certainly be used.
Click here for the Peanut Butter Egg recipe.