Decadent Coconut Cream Chocolate Eggs
Indulge in the rich, creamy goodness of these Decadent Coconut Cream Chocolate Eggs, a delightful treat that's sure to satisfy any sweet tooth. A velvety coconut filling encased in luscious semisweet chocolate makes these homemade candies an irresistible addition to your holiday celebrations. Whether you're treating yourself or sharing with loved ones, these gems are perfect for Easter or Christmas, with the option to add festive colors to the filling. Relive a nostalgic favorite from your childhood and create cherished memories as you whip up these addictive delights, sure to become a staple in your festive dessert repertoire.
N/A
Servings
210
Calories
10
Ingredients
Ingredients
Butter
6 tablespoons (melted, no substitutes)
Light corn syrup
1/3 cup
Vanilla extract
2 teaspoons
Salt
1/2 teaspoon
Powdered sugar
3 1/2 cups
Shredded coconut
3 1/4 cups
Additional powdered sugar
for dusting
Semisweet baking chocolate
2 (8 ounce) boxes
Shortening
3 tablespoons (no substitutes)
Additional shortening
1 1/2 teaspoons (no substitutes)
Instructions
1
In a large mixing bowl, combine melted butter, light corn syrup, vanilla extract, and salt. Stir until well mixed.
2
Gradually add powdered sugar, mixing until incorporated, then fold in shredded coconut until evenly combined.
3
On a clean, flat surface, sprinkle about 1 tablespoon of additional powdered sugar to prevent sticking. Turn the coconut mixture out onto the surface and knead for about 5 minutes until smooth and slightly elastic.
4
Using 1.5 teaspoons of the coconut mixture, shape into oval egg shapes and place them on a waxed paper-lined tray or cookie sheets.
5
Refrigerate the shaped eggs for 1-2 hours, ensuring they are firm to the touch.
6
To prepare the chocolate coating, melt the semisweet baking chocolate and shortening in a saucepan over medium heat, stirring constantly until smooth. Be careful not to let any water come into contact with the chocolate, as it will ruin the coating.
7
Remove the coconut eggs from the refrigerator. Dip each egg in the melted chocolate, making sure they are coated evenly. Allow any excess chocolate to drip off.
8
Place the dipped eggs back onto the waxed paper-lined trays to set. Once coated, loosely cover the candies and store them in a cool, dry place.
Nutrition Information
10.5g
Fat
30g
Carbs
1.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Coconut Cream Chocolate Eggs?
They are rich, homemade candies consisting of a velvety coconut cream filling dipped in a smooth semisweet chocolate coating, ideal for holiday treats.
Can I use a substitute for butter in this recipe?
No, the recipe specifies using 6 tablespoons of melted butter with no substitutes to ensure the correct flavor and texture.
What type of chocolate is recommended for the coating?
The recipe calls for two 8-ounce boxes of semisweet baking chocolate.
How long should I knead the coconut mixture?
You should knead the coconut mixture on a surface dusted with powdered sugar for about 5 minutes until it becomes smooth and slightly elastic.
How long do the coconut eggs need to be refrigerated?
The shaped eggs should be refrigerated for 1 to 2 hours until they are firm to the touch before dipping in chocolate.
Why is shortening added to the chocolate coating?
Shortening is added to the semisweet chocolate to help create a smooth, melt-in-your-mouth coating that is easier to work with.
Can I substitute the shortening in the chocolate coating?
The recipe explicitly states 'no substitutes' for the shortening used in the chocolate coating process.
What is the calorie count for one serving of these chocolate eggs?
Each serving contains approximately 210 calories.
What should I avoid when melting the chocolate?
You must ensure that no water comes into contact with the chocolate, as even a small amount can cause the chocolate to seize and ruin the coating.
How do I prevent the coconut mixture from sticking while kneading?
Sprinkle about 1 tablespoon of additional powdered sugar onto your clean, flat work surface before turning out the mixture.
What are the primary ingredients in the coconut filling?
The filling is made from melted butter, light corn syrup, vanilla extract, salt, powdered sugar, and shredded coconut.
Are these chocolate eggs suitable for Easter?
Yes, they are described as a perfect treat for Easter celebrations, especially when shaped like eggs.
Can I make these treats for Christmas?
Absolutely, these candies are excellent for Christmas and other festive holiday dessert repertoires.
Can I add color to the coconut filling?
Yes, you have the option to add festive colors to the filling to match the specific holiday you are celebrating.
How much fat is in a serving?
There are 10.5 grams of fat per serving.
How many carbohydrates are in these eggs?
Each serving contains 30 grams of carbohydrates.
How much protein is in each egg?
There is approximately 1.25 grams of protein per serving.
What size should I make the coconut eggs?
Use approximately 1.5 teaspoons of the coconut mixture to shape each oval egg.
How should the finished candies be stored?
Store the coated candies in a cool, dry place, loosely covered.
How much shredded coconut is needed?
The recipe requires 3 1/4 cups of shredded coconut.
What type of corn syrup is used in the recipe?
The recipe calls for 1/3 cup of light corn syrup.
Is vanilla extract used in this recipe?
Yes, 2 teaspoons of vanilla extract are used to flavor the coconut filling.
How much powdered sugar is used in total for the filling?
The filling requires 3 1/2 cups of powdered sugar, plus extra for dusting the work surface.
How many ingredients are required in total?
There are 10 ingredients listed in total for this recipe.
Do I need to melt the butter before mixing?
Yes, the butter should be melted before combining it with the syrup, vanilla, and salt.
How do I dip the eggs in chocolate?
Dip each chilled egg into the melted chocolate/shortening mixture, coat evenly, and allow excess chocolate to drip off before placing on waxed paper.
What kind of surface should I use for shaping the eggs?
Use a clean, flat surface sprinkled with powdered sugar for kneading and shaping.
Is salt included in the ingredient list?
Yes, 1/2 teaspoon of salt is included to balance the sweetness of the filling.
What should I line my tray with?
You should use waxed paper-lined trays or cookie sheets.
How much additional shortening is used?
The recipe lists 1 1/2 teaspoons of additional shortening with no substitutes.