Coconut Cream Eggs – Who Can Resist? It’s Every Busy Mom’s Dream Dessert!


  • 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.
  • ENJOY!