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

A friend of mine invited me to a tiny gathering at her house one weekend. It was a simple party supposedly. She just wanted to catch up with us since work has been eating her schedule lately. She was one of my career-first friends who was still enjoying the single life, or to put it bluntly, she married her work. We rarely saw her unless we schedule a meet up weeks in advance. But, we are proud of her accomplishments because she worked hard for them!

It was supposedly a mini potluck gathering. But since it will be like a tea party, we were all asked to bring desserts and breads. I knew they were expecting me to bring brownies, but for once, I wanted to surprise them.

Fortunately, I found the recipe for this gorgeous Coconut Cream Eggs over at My Incredible Recipes. They are a bite a bit easy to make; and since it’s coconut cream, everyone would go gaga over it. Everyone loves a good coconut recipe!

And I was right! I brought two boxes to the gathering; one for my friend and one for our friends. My friend had to bring out hers because everyone wanted more.

When I made these for my family, I pretty much received the same reactions. So yes, I am telling you now, this is a winner dessert recipe!


  • 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.

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