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STEP THREE: Stir or beat in the coconut flakes. STEP FOUR: Cover the mixing bowl with plastic wrap and refrigerate for 30 minutes. STEP FIVE: Line a baking sheet with parchment paper. STEP SIX: Use a cookie scoop or a tablespoon to scoop the coconut filling into balls.

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Roll the coconut to about ½ inch thick. Using an egg cookie cutter (mine was about 1 ½ inches in diameter) cut the eggs out and place onto a tray lined with parchment. Whether you made your eggs by using the cookie cutter or by hand, place your eggs into the freezer for about 30 minutes.

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Remove eggs from freezer. Place a wire cooling rack over a cookie sheet. Dip eggs, one by one, in chocolate, flipping until well coated. Remove with a fork and use another fork to slide egg off onto wire rack. Repeat until all eggs are coated. Sprinkle with coconut flakes, if desired, or drizzle extra chocolate on top.

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Make the Eggs - Grab a bowl and add the sweetened condensed milk, vanilla extract and coconut. Mix well until the ingredients are well combined. Now you'll need to gradually add the powdered sugar. Keep mixing until you have mixed in all the sugar. Shape the Eggs - Remove the mixture from the bowl and shape the eggs.

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Shape the coconut cream mixture into egg shapes and place in the freezer for 5-10 minutes to firm up. While the coconut eater eggs filling is setting in the freezer, melt the chocolate chips and coconut oil together in the microwave for 1-2 minutes. Be sure to stop every 30 second to stir and prevent the mixture from burning.

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Directions. In a bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1-1/2 hours or until easy to handle. Using hands dusted with confectioners' sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet. Freeze for 2 hours or until slightly firm.

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Instructions. Line a baking sheet with parchment paper and set aside. In a medium bowl, using a hand mixer beat cream cheese and butter until blended. Add powdered sugar gradually. Add coconut and use a mixing spoon to make sure it is well incorporated. Refrigerate for about 1 hour. Dust your hands with powdered sugar and mold coconut mixture.

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THIRD STEP: Stir or beat in flaked coconut. FOURTH STEP: Cover the bowl with plastic wrap and refrigerate for 30 minutes. FIFTH STEP: Line a baking sheet with parchment paper. SIXTH STEP: Use a cookie scoop or tablespoon to scoop balls of the cream cheese/coconut mixture.

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Coconut Easter Eggs Recipe without Cream Cheese. Ingredients: - 2 cups of sweetened shredded coconut - 3/4 cup of powdered sugar - 1/4 cup of melted butter - 1 tsp vanilla extract - 1/2 tsp almond extract - 12 oz of white chocolate chips - 1/4 tsp salt - food coloring (optional) - Easter candy decorations (optional) Instructions: 1. In a large mixing bowl, combine the.

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Pour the mixture into a prepared 9" or 10" crust and smooth it out using a spatula or the back of a spoon. Press parchment paper into the top of the cheesecake to prevent it from cracking. Chill for 3-4 hours until the cheesecake is cold throughout before slicing and serving. Enjoy!

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Using a fork, dip one coconut egg into the melted chocolate and flip over to evenly coat. Place the chocolate coconut cream egg onto the cooling rack and repeat for the remaining eggs. Place cooling rack on top of cookie sheet in the freezer for 20 minutes. Remove and enjoy! Store in the fridge.

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Cream the butter, cream cheese, vanilla, and salt. Stir in the coconut. Add the sugar, about a third at a time, until it is completely incorporated. (I think it is easiest to do the mixing with clean hands.) Form the filling into a big, rectangular block, wrap in parchment or wax paper and then again in plastic wrap, and chill until firm.

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Place the sugar-free chocolate with coconut oil in a microwave-safe bowl. Microwave by 30-second bursts until fully melted, stirring in between. Remove the coconut egg silicone mold from the freezer and release each frozen eggs carefully. Then, using two forks, dip each egg into the melted chocolate.

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How to make Coconut Cream Eggs. STEP 1: In the bowl of a stand mixer with the paddle attachment, cream the butter on medium speed for about two minutes until fluffy and lighter in color. STEP 2: Add the sweetened condensed milk, vanilla extract and coconut extract and mix to combine, then scrape down the sides.

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Directions. Beat cream cheese and butter in bowl of a stand mixer fitted with paddle attachment on high speed until light and fluffy, about 5 minutes. Reduce speed to low; add coconut, vanilla, and salt, beating until incorporated. Gradually add powdered sugar, beating until incorporated. Turn coconut mixture out onto a sheet of parchment paper.

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These homemade coconut crème eggs & homemade peanut butter eggs without cream cheese bring back so many childhood memories. My family used to make these ever.