Coconut Cream Eggs Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine the sweetened condensed milk, coconut, and vanilla extract.
• STEP 2.Mix until well combined and the mixture holds its shape.
• STEP 3.Shape the mixture into egg shapes and place them on a baking sheet lined with parchment paper.
• STEP 4.Place the baking sheet in the refrigerator for 1-2 hours, or until the coconut eggs are firm.
• STEP 5.In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between, until smooth and melted.
• STEP 6.Dip each coconut egg into the melted chocolate, coating it completely.
• STEP 7.Return the coated eggs to the baking sheet and refrigerate for another 30 minutes, or until the chocolate is set.
• STEP 8.Serve the coconut cream eggs as a sweet treat or gift them to friends and family.

Cooking Tips

• You can add chopped nuts or dried fruit to the coconut mixture for added texture and flavor.
• For a decorative touch, drizzle melted white chocolate over the chocolate-coated eggs.
• Store the coconut cream eggs in an airtight container in the refrigerator for up to 1 week.

Storage and Serving

• Coconut cream eggs should be stored in the refrigerator to keep them firm and fresh.
• Serve the coconut cream eggs as a sweet treat during Easter or any time you crave a coconut-chocolate combination.