chocolate/ holiday treats

Chocolate Covered Coconut Buttercream Eggs

Unlike my husband, I have a love for all desserts that are coconut, so it was time I added these Chocolate Covered Coconut Buttercream Eggs to my recipe box! They are delightfully rich and creamy, filled with lots of coconut, and covered in a silky smooth chocolate. These coconut buttercream eggs are basically the sister to my chocolate covered peanut butter eggs (and trees…and hearts), and just as easy to make! And if you feel like it, get a little fancy and top them with some toasted coconut flakes!

Chocolate Covered Coconut Buttercream Eggs | Close up photo of chocolate covered coconut buttercream eggs topped with toasted coconut on a baking sheet | Image and Copyright Policy: © Beyond the Butter, LLC
Chocolate Covered Coconut Buttercream Eggs | Close up photo of chocolate covered coconut buttercream eggs topped with toasted coconut on a baking sheet | Image and Copyright Policy: © Beyond the Butter, LLC
Chocolate Covered Coconut Buttercream Eggs | Close up photo of chocolate covered coconut buttercream eggs topped with toasted coconut on a baking sheet | Image and Copyright Policy: © Beyond the Butter, LLC

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!

Chocolate Covered Coconut Buttercream Eggs | Close up photo of chocolate covered coconut buttercream eggs topped with toasted coconut on a baking sheet | Image and Copyright Policy: © Beyond the Butter, LLC

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 1/3 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.

Chocolate Covered Coconut Buttercream Eggs | Close up photo of chocolate covered coconut buttercream eggs topped with toasted coconut on a baking sheet | Image and Copyright Policy: © Beyond the Butter, LLC

there’s even more chocolate treats to try below!

If you have a strong love for chocolate, give these other fantastic chocolate recipes a try!

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Chocolate Covered Coconut Buttercream Eggs | Close up photo of chocolate covered coconut buttercream eggs topped with toasted coconut on a baking sheet | Image and Copyright Policy: © Beyond the Butter, LLC

chocolate covered coconut buttercream eggs

  • Author: Jennifer
  • Prep Time: 1 hour, 30 minutes (only includes freezing time for coconut buttercream eggs)
  • Cook Time: 1 hour (30 minutes for chocolate dipping, 30 minutes for hardening of chocolate)
  • Total Time: 2 hours, 30 minutes (does not include overnight chilling of coconut buttercream filling)
  • Yield: Approx. 25 Coconut Buttercream Eggs
  • Category: Chocolate
  • Method: No-Bake
  • Cuisine: Dessert

Description

These Chocolate Covered Coconut Buttercream Eggs are the perfect holiday treat! They’re delightfully rich and creamy, filled with lots of coconut, and topped with toasted coconut too! 


Scale

Ingredients

  • 8 oz. (227g) Cream Cheese, room temperature
  • 1 tbsp. (14.2g) Unsalted Butter, room temperature 
  • 1 tsp. (4.2g) Vanilla Extract
  • 4 cups (460g) Confectioners Sugar (plus a little extra for rolling the eggs in before they’re chilled and dipped in chocolate)
  • 1 cup (75g) Coconut Flakes (plus 1/3 cup for toasted coconut topping – optional)
  • 1 bag (12 oz., 340g) Semi-Sweet Chocolate Chips
  • 1/2 Square of Paraffin Wax (I use the Gulf brand) – OR – 2 tbsp. Shortening (both will thin the chocolate, but the paraffin wax will add some shine)

additional items

  • Double Boiler – not required, but very helpful when melting chocolate (alternative – placing a glass mixing bowl over top of a sauce pan filled with 1″- 1.5″ of water will work just as well)
  • Wax Paper and 2 Cookie Sheets – helpful when freezing the coconut buttercream eggs and after when they’ve been dipped in the melted chocolate. See notes for what you can use if you don’t have a cookie sheet that will fit in your freezer.
  • 2 Forks – OR – Candy Dipping Tools – I used 2 forks and they worked perfectly!

Instructions

  1. Using a hand-held mixer or a stand mixer and paddle attachment on medium-high speed, mix together the cream cheese and butter. Add in the vanilla extract.
  2. Switch to a lower mixer speed and add in the confectioners 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 until well blended.
  3. 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.
  4. Prepare a cookie sheet lined with wax paper and small bowl with a little confectioners sugar
  5. Take a spoonful of the 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.
  6. Freeze the coconut buttercream eggs until they are firm enough to dip into the chocolate (minimum 1 hour).
  7. [Optional Step] Add 1/3 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.
  8. 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 until completely melted. Use a spatula to flatten out any bumps of stubborn pieces of chocolate.
  9. 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.
  10. [Optional Step] After the chocolate has hardened, trim off any excess chocolate from the bottom.
  11. Store the chocolate covered coconut buttercream eggs in the fridge or you can freeze them (in a container) for a month.

Notes

  • Cover and chill the coconut buttercream filling in the refrigerator for a few 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 tray.
  • 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 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. 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!

Keywords: chocolate covered coconut buttercream eggs, coconut buttercream eggs, chocolate covered, buttercream eggs, easter desserts, easy easter desserts, chocolate desserts, chocolate treats, coconut, coconut filling, coconut eggs

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2 Comments

  • Reply
    Jo Thrasher
    April 2, 2019 at 1:38 PM

    My husband is also not a fan of the coconut – MADNESS! These look remarkably addictive.

    • Reply
      Jennifer
      April 2, 2019 at 5:25 PM

      What is wrong with our men? Lol! Thanks Jo!

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