These Chocolate Covered Coconut Buttercream Eggs are delightfully rich and creamy, filled with lots of coconut, and covered in a silky smooth chocolate!
Helpful Tips for Making Chocolate Covered Coconut Buttercream Eggs
To have your coconut buttercream egg making experience go smoothly, here are some helpful tips!
- Cover and chill the coconut buttercream filling for 4-6 hours or overnight (which is what I did) in the refrigerator before forming them into the shapes of eggs. This will allow the filling to firm up more making it a little easier to handle.
- If you find the coconut buttercream egg filling to still be pretty sticky after chilling, you can also lightly coat the eggs in some confectioners sugar before placing them on a wax paper lined baking sheet.
- Placing the coconut buttercream eggs in the freezer for a minimum of one hour will be super helpful when it comes time to dip them into the melted chocolate. A good rule of thumb when it comes to this recipe is the longer you can leave the buttercream eggs in the freezer to firm up, the easier it will be and the less likely they are to fall apart when they are dipped into the melted chocolate.
- I used a double boiler to melt the wax and the chocolate, but you can easily use a medium-size sauce pan with a heat proof glass bowl fitted over the top. With either set up, don't forget to fill the bottom pan with 1″- 1.5" of water!
- Make sure to melt the paraffin wax over low heat uncovered until it's completely melted. Do not melt the wax and chocolate together at the same time.
- I used two forks for dipping the coconut buttercream eggs into the melted chocolate, but, if you prefer, you can use candy dipping tools instead.
- If you don’t have a cookie sheet that can easily fit in the freezer, you can use a container that will, layering the coconut buttercream eggs with sheet of wax paper fitted to the container size.
- If you'd like to add some toasted coconut flakes to the tops of your chocolate covered coconut buttercream eggs, you'll want to add this immediately after dipping them into the melted chocolate. To learn how to easily toast coconut flakes in the microwave, keep scrolling!
To read more of my chocolate melting tips, check out my Chocolate Covered Peanut Butter Hearts!
toasting coconut in the microwave
If you'd like to top your chocolate covered coconut buttercream eggs with some toasted coconut, you can easily do this in the microwave, and it takes only a few seconds!
Add ⅓ cup of coconut flakes to a microwaveable plate and heat in 30 second increments, each time stirring it up with a fork. You'll see a little smoke come from the flakes as you do this. This is okay. I microwaved mine 3 times, for a total of 90 seconds. Do NOT heat the coconut flakes for longer than 30 seconds at a time. Allow to cool before adding a little to the tops of the chocolate covered coconut eggs.
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Chocolate Covered Coconut Buttercream EggsAuthor:
- 8 oz. Cream Cheese, room temperature
- 1 tbsp Unsalted Butter, room temperature
- 1 tsp Vanilla Extract
- 4 cups Powdered Sugar, plus a little extra for rolling the eggs in before they're chilled and dipped in chocolate
- 1 cup Coconut Flakes, plus ⅓ cup for toasted coconut topping - optional
- 12 oz Semi-Sweet Chocolate Chips
- ½ Square of Paraffin Wax, or 2 tbsp. vegetable shortening or coconut oil
coconut buttercream eggs
- Using a hand mixer or a stand mixer fitted with a paddle attachment mix together the cream cheese and unsalted butter on medium-high speed until smooth and creamy. Add in the vanilla extract.
- Switch to a lower mixer speed and add in the powdered sugar a little at a time until the mixture comes together. Scrape down the sides of the bowl as needed. Then fold in the coconut flakes, stirring together until well blended.
- Cover the bowl tightly with plastic wrap and refrigerate for 4-6 hours or overnight (the recommended option) to allow the coconut buttercream filling to become firm and easy to roll into the egg shapes.
- Prepare a cookie sheet lined with wax paper and small bowl with a little powdered sugar.
- Take a spoonful of the coconut buttercream filling and with your hands, roll it into an egg-like shape, lightly cover with confectioners sugar, and place on the baking sheet. Repeat this step until all the mixture is used.
- Freeze the coconut buttercream eggs until they are firm enough to dip into the chocolate (about 30 minutes to 1 hour).
toasted coconut flakes (optional)
- Add ⅓ cup of coconut flakes to a microwaveable plate and heat in 30 second increments, each time stirring it up with a fork. You'll see a little smoke come from the flakes as you do this. This is okay. Do NOT heat the coconut flakes for more than 30 seconds at a time. I heated mine 3 times, for a total of 90 seconds. Set aside and allow to cool.
assembling the eggs
- Using a double boiler, fill the bottom boiler with about 1″-1.5″ water, then in the top sauce pan, melt the wax over low-heat uncovered until melted. Then add in the bag of semi-sweet chocolate chips stirring until completely melted. Use a spatula to flatten out any bumps of stubborn pieces of chocolate. If using vegetable shortening or coconut oil, you can melt this at the same time with the semi-sweet chocolate chips.
- Working quickly, dip each egg into the melted chocolate using your forks or candy dipping tools and set back onto the wax paper. Sprinkle with a little toasted coconut.
- After the chocolate has hardened, trim off any excess chocolate from the bottom.
- Store the chocolate covered coconut buttercream eggs in the fridge or you can freeze them in a tightly sealed container for up to a month.