Fill your Easter baskets with these easy Coconut Cream Eggs this year. Anyone that loves coconut will enjoy this homemade Easter candy.
8 oz softened cream cheese
1 tablespoon Butter, softened
4 cups powdered sugar
1 cup coconut, shredded
1 (12 oz.) bag melting chocolate chips
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 into egg shapes.
Place coconut eggs on parchment paper, and freeze for about an hour.
Melt the melting chocolate according to the package instructions.
Using a fork, dip the egg into chocolate and flip to cover completely. Use a second fork to help transfer the chocolate covered egg back onto the parchment paper.
Refrigerate 5-10 minutes to set the chocolate.
Serve immediately or store in the fridge in an airtight container.