Ingredients

The following ingredients have 60 Servings
  • Makes about 60 eggs, depending on how you size them
  • 4 tablespoons unsalted butter, very soft
  • 5 tablespoons coconut oil; divided
  • 8 ounces cream cheese, very soft
  • 7-8 cups confectioners sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoons vanilla
  • 1 teaspoon coconut extract
  • 16 ounces flaked coconut
  • 20 ounces bitter-sweet chocolate chips (this is usually 2 bags)
  • 60 pistachios, unshelled (optional)
  • Chopped nuts, sprinkles, etc. for topping the chocolate (optional)

Instruction

  • Line 2 large baking sheets with parchment paper; set aside.
  • In a large bowl mix together the butter, 4 tablespoons of coconut oil, and cream cheese until well combined.
  • Add the confectioners sugar, 1 cup at a time, then add the salt, vanilla, and coconut oil - mix well. You can use your hands here!
  • Add the shredded coconut, and mix until well blended. (I use my hands for this to make sure it's really well combined).
  • Place the mixture in the refrigerator to chill for 30 minutes.
  • After 30 minutes, remove bowl from fridge and form 2 tablespoon sized scoops into egg shapes with your hands. *It's helpful to sprinkle some confectionary sugar on your hands so the eggs don't stick to them! I keep the bag very close by at all times ;)
  • Place each egg on prepared baking sheet.
  • When you are done, add nuts on the top of each egg - if using - pressing them into the coconut just slightly, so they don't fall out.
  • Place pans in the freezer for 45 minutes.
  • While they're freezing, you can make your chocolate!
  • Heat the chocolate and coconut oil in a a double boiler over just simmer water until chocolate is completely melted and can be whisked smooth. Alternatively you can do this in the microwave, just be sure to use a heat proof dish and use the lowest setting. I usually microwave my chocolate in 20 second increments, whisking in between.
  • When the eggs are ready to be dipped, place the bottom of the egg onto a fork, and dip it into the chocolate, letting it completely submerge before pulling it back up and placing it back on the parchment lined sheet. Repeat for all eggs.
  • Place the chocolate dipped eggs back in the freezer or refrigerator for a few minutes to harden.
  • When ready to serve, place each egg in cupcake wrappers or on a large serving platter lined with parchment paper.
  • Store in the refrigerator until needed, covered with saran wrap or foil.