Rating: 4.5 stars 4.6
121 Ratings
  • 5 star values: 92
  • 4 star values: 22
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2

If you want to wow your family with extra-special Easter eggs, this is the recipe for you! These are peanut butter and coconut cream eggs dipped in chocolate. They are both delicious and beautiful!

Recipe Summary

prep:
3 hrs
additional:
1 hr
cook:
10 mins
total:
4 hrs 10 mins
Servings:
60
Yield:
60 eggs
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat cream cheese, margarine, and vanilla with an electric mixer in a mixing bowl until well combined. Add confectioners' sugar in batches and beat until ingredients are evenly distributed; dough will be very stiff.

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  • Divide the batter in half and place each half of the batter in a separate bowl. Stir peanut butter into one of the bowls and coconut flakes into the second.

  • Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen, 1 to 2 hour.

  • Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on waxed paper-lined cookie sheets and return to the freezer to harden. After the chocolate has hardened, the eggs can be kept in the refrigerator.

Editor's Note:

We reduced the amount of coconut flakes from 16 ounces to 12 ounces, and clarified the instructions in Step 1 after featuring this recipe in a video.

Nutrition Facts

214 calories; protein 2.6g; carbohydrates 24.7g; fat 13.1g; cholesterol 4.1mg; sodium 58.1mg. Full Nutrition
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