These Chocolate Covered Coconut Buttercream Eggs are delightfully rich and creamy, filled with lots of flaky coconut, and covered in silky smooth chocolate!
When I think of Easter treats, I think of my Chocolate Covered Peanut Butter Eggs, Easter Bunny Cut Out Sugar Cookies, and lemon desserts like my Lemon Cheesecake recipe. I also think of these Chocolate Covered Coconut Buttercream Eggs which are new to the blog!
This chocolate coconut buttercream egg recipe combines creamy coconut buttercream goodness with a rich, smooth chocolate shell topped with toasted coconut flakes. Each bite delivers on taste and texture and is, no question, a delightful treat to enjoy on Easter and all throughout Spring!
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Ingredients Needed
The following ingredients shown in the image below are used to make this chocolate covered coconut buttercream egg recipe. I've included a few notes below about some of them that require a little explanation.
- Vegetable Shortening. This ingredient helps thin out the semi-sweet chocolate chips and gives the chocolate coconut eggs a bit of shine.
- Cream Cheese: This is used for the coconut buttercream egg filling. It's best to use full-fat cream cheese and the brick style, not the kind found in a container.
- Semi-Sweet Chocolate Chips. With any of my chocolate dipped desserts, I recommend using a good-quality brand of semi-sweet chocolate chips, like Ghirardelli.
- Coconut Flakes. You can use sweetened or unsweetened coconut flakes for this coconut buttercream eggs recipe.
How to Make the Recipe
Below is a brief overview of how to make these homemade chocolate covered coconut buttercream eggs. For the full printable recipe, which can be made using US customary or metric measurements, visit the recipe card below.
Step 1. Prepare the coconut buttercream egg filling. Mix the unsalted butter, cream cheese, and vanilla extract on medium-high speed until well combined (Images 1-2).
Step 2. Add in the powdered sugar and coconut flakes. Switch the mixer to its lowest speed, then add in the powdered sugar a little at a time until blended. Fold in the coconut flakes, stirring together until well blended (Image 3). Cover and chill the buttercream egg mixture for 4-6 hours (Image 4).
Quick Tip: Chilling the coconut buttercream filling in the refrigerator for 4-6 hours (or overnight if you need to) allows the filling to firm up, making it easier to handle and shape into eggs.
Step 3. Shape the coconut buttercream eggs. Take a spoonful of the mixture (Image 5) and, with your hands, roll it into an egg-like shape. Roll the egg in some powdered sugar, then place it on a wax paper-lined baking sheet (Image 6). Repeat this step until all the mixture is used, then freeze until firm—about 30 minutes to 1 hour.
Quick Tip: Placing the coconut buttercream eggs in the freezer for 30 minutes to 1 hour will make them easier to handle and dip into the melted chocolate. They're less likely to fall apart in the chocolate the longer you freeze them.
Step 4. Coat the coconut buttercream eggs in chocolate. Candy dipping tools or 1-2 forks can be used for this step. After coating the coconut buttercream egg in melted chocolate (Image 7), lift up and gently tap off any excess chocolate on the side of the bowl or double boiler. Top each chocolate covered coconut buttercream egg with some toasted coconut flakes (Image 8), if desired. Then chill them in the fridge until the chocolate has set. Trim off any excess, then enjoy!
Quick Tip: If you don’t have a baking sheet that can easily fit in the freezer, you can use any container that will, layering the chocolate coconut buttercream eggs with a sheet of wax paper fitted to the container size.
Substitutions
Below are tested and recommended substitutions that you can use in place of the following ingredients.
- Vegetable Shortening. Instead of vegetable shortening, you can use coconut oil, which is a 1:1 substitution. You can also use ½ square of paraffin wax. Paraffin wax helps thin out the chocolate and gives it a little shine. It also allows the chocolate-covered peanut butter eggs to sit out at room temperature without melting. It's not for everyone, though!
I did not test this recipe using any chocolate chips, sugar, or butter alternatives.
Toasting Coconut in the Microwave
If you'd like to top your chocolate covered coconut buttercream eggs with toasted coconut, you can easily do this in the microwave—it takes only a few seconds!
Add ⅓ cup of coconut flakes to a microwaveable plate and heat in 30-second increments, stirring each time with a fork. You'll see a little smoke from the flakes as you do this, which is okay.
Do NOT heat the coconut flakes for more than 30 seconds at a time. Allow the toasted coconut flakes to cool before adding them to the tops of the chocolate-covered coconut eggs.
Recipe FAQs
Yes. Chilling the buttercream filling in the refrigerator for 4-6 hours will help make it easier to handle and shape into eggs.
Yes. Once shaped and rolled in powdered sugar, you'll need to freeze the coconut eggs for a minimum of 30 minutes. This helps keep them from falling apart in the melted chocolate.
Yes. You can also melt the two together in the microwave using a heat-proof, microwaveable bowl.
More Chocolate-Covered Treats to Enjoy!
If you have a strong love for chocolate, give these other fantastic chocolate recipes a try!
Also, check out my Chocolate Dipped Peanut Butter Cookies and Chocolate Dipped Graham Cracker Cookies!
If you tried this Chocolate Covered Coconut Buttercream Eggs Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
📖 Recipe
Chocolate Coconut Buttercream Eggs
Author:Equipment
- Stand Mixer (or hand mixer)
Ingredients
- 8 oz. Cream Cheese (room temperature)
- 1 tablespoon Unsalted Butter (room temperature)
- 1 teaspoon 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
- 2 tablespoon Vegetable Shortening (or coconut oil or ½ square of paraffin wax)
Instructions
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.8 oz. Cream Cheese, 1 tablespoon Unsalted Butter, 1 teaspoon 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.4 cups Powdered Sugar, 1 cup Coconut Flakes
- 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 baking sheet lined with wax paper and a small bowl with a little powdered sugar.
- Take a spoonful of the coconut buttercream filling and roll it into an egg-like shape with your hands. Lightly coat it with powdered sugar and place it on the baking sheet. Repeat this step until the whole 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), melt the vegetable shortening and semi-sweet chocolate chips over low heat, uncovered until melted and smooth. You can use a medium-sized saucepan and a heat-proof glass bowl fitted over the top. Another alternative is to melt the two together in the microwave using a heat-proof, microwaveable bowl. If using a double boiler and paraffin wax, do not melt the paraffin wax and the chocolate chips together at the same time. Melt the wax first, then add the semi-sweet chocolate chips, stirring until fully melted and smooth.12 oz Semi-Sweet Chocolate Chips, 2 tablespoon Vegetable Shortening
- Working quickly, dip each buttercream egg into the melted chocolate using your forks or candy dipping tools and set it back onto the wax paper. Top with a little toasted coconut.Dip each egg into the melted chocolate using candy dipping tools or 1-2 forks or candy dipping tools. Gently tap off any excess chocolate, placing the eggs back onto the wax paper-lined baking sheet. Top with a little toasted coconut. Repeat this until all the coconut buttercream eggs have been dipped in chocolate and topped with the toasted coconut, then place them in the refrigerator to allow the chocolate to harden. Once chilled, trim off any excess, if desired.
- Store the chocolate covered coconut buttercream eggs in the fridge or you can freeze them in a tightly sealed container for up to one month.
Video
Recipe Notes
- 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.
- You can use coconut oil or paraffin wax instead of vegetable shortening. The main purpose of the paraffin wax is to thin and add a little shine to the chocolate. It also keeps the chocolate from melting when left out at room temperature.
- If you don't own a double boiler, you can take a medium saucepan, fill it with water to 1" - 1 ½", and top it with a glass heatproof mixing bowl. Then, place the chocolate in the glass bowl and melt it over low heat. Alternatively, you can melt the vegetable shortening and semi-sweet chocolate chips together in a microwave-proof bowl.
- I used two forks to dip 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 baking sheet that can easily fit in the freezer, you can use a container to lay the coconut buttercream eggs, fitted with a sheet of wax paper to the container's size.
- If you'd like to add toasted coconut flakes to the tops of your chocolate-covered coconut buttercream eggs, you'll want to do so immediately after dipping them into the melted chocolate.
Nutrition
Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.
Jo Thrasher says
My husband is also not a fan of the coconut - MADNESS! These look remarkably addictive.
Jennifer says
What is wrong with our men? Lol! Thanks Jo!