Coconut Buttercream Eggs Dipped in Chocolate
These coconut buttercream eggs are wonderfully rich and creamy, loaded with flaky coconut, and wrapped in silky smooth chocolate…
- Prep
- 30 mins
- Chill Time
- 4 hrs
- Total
- 4 hrs 30 mins
- Makes
- 25 servings
These Coconut Buttercream Eggs Dipped in Chocolate are wonderfully rich and creamy, packed with flaky coconut, and coated in silky smooth chocolate!
When I picture Easter goodies, I think of my Chocolate Covered Peanut Butter Eggs, Easter Bunny Cut Out Sugar Cookies, and lemon desserts such as my Lemon Cheesecake. These coconut buttercream eggs are also new to the blog!
This coconut buttercream egg recipe pairs a creamy coconut filling with a glossy chocolate shell and toasted coconut flakes on top. Each bite is full of flavor and texture, a lovely treat for Easter or anytime in spring!
What You Will Need
The ingredients in the photo below go into these coconut buttercream eggs. I have added a few notes on some of them, since they need a bit of explanation.
- Vegetable Shortening. This thins out the semi-sweet chocolate chips a bit and gives the coconut eggs a nice sheen.
- Cream Cheese: This goes into the coconut buttercream filling. Choose full-fat cream cheese sold in a brick, not the kind sold in a tub.
- Semi-Sweet Chocolate Chips. For any of my chocolate-dipped desserts, I suggest a quality brand of semi-sweet chips, such as Ghirardelli.
- Coconut Flakes. Either sweetened or unsweetened flakes work well in these coconut buttercream eggs.
Step-by-Step Instructions
Here is a short overview of how to make these homemade chocolate covered coconut buttercream eggs. The full printable recipe, in US customary or metric measurements, is in the recipe card below.
Step 1. Make the coconut buttercream filling. Beat the unsalted butter, cream cheese and vanilla extract on medium-high speed until fully combined (Images 1-2).
Step 2. Mix in the powdered sugar and coconut flakes. Drop the mixer to its lowest speed and add the powdered sugar gradually until it blends in. Fold in the coconut flakes until evenly mixed (Image 3). Cover and refrigerate the filling for 4-6 hours (Image 4).
Quick Tip: Chilling the filling in the fridge for 4-6 hours (or overnight, if needed) lets it firm up, so it is easier to handle and roll into eggs.
Step 3. Form the coconut buttercream eggs. Scoop out some of the mixture (Image 5) and roll it between your palms into an egg shape. Dust the egg with powdered sugar, then set it on a wax paper-lined baking sheet (Image 6). Keep going until all the filling is used, then freeze until firm, roughly 30 minutes to 1 hour.
Quick Tip: Freezing the eggs for 30 minutes to 1 hour makes them easier to handle and dip into the melted chocolate. The longer they freeze, the less likely they are to fall apart in the chocolate.
Step 4. Coat the coconut buttercream eggs in chocolate. Candy dipping tools or 1-2 forks work well here. After coating an egg in melted chocolate (Image 7), lift it out and tap off the extra against the side of the bowl or double boiler. If you like, top each egg with toasted coconut flakes (Image 8). Chill until the chocolate is set. Trim any excess, then enjoy!
Quick Tip: If your baking sheet will not fit in the freezer, use any container that will. Layer the eggs with sheets of wax paper cut to the size of the container.
Swaps and Alternatives
Here are tested and recommended swaps for some of the ingredients.
- Vegetable Shortening. You can use coconut oil in its place, measured 1:1. You can also use ½ square of paraffin wax. Paraffin thins the chocolate, adds a little shine, and lets the coconut eggs sit out at room temperature without melting. It is not for everyone, though!
I have not tested this recipe with any alternative chocolate chips, sugar, or butter.
Toasting Coconut in the Microwave
To top your chocolate covered coconut buttercream eggs with toasted coconut, the microwave does the job in just a few seconds!
Spread 1/3 cup of coconut flakes on a microwave-safe plate and heat in 30-second bursts, stirring with a fork after each one. A little smoke from the flakes is normal, so don't worry about it.
Do NOT heat the flakes for more than 30 seconds at a time. Let the toasted coconut cool before sprinkling it over the chocolate-covered coconut eggs.
Recipe FAQs
Do I need to chill the coconut buttercream filling before shaping it into eggs?Yes. Chilling the filling in the fridge for 4-6 hours makes it easier to handle and shape into eggs.
Do I have to freeze the coconut buttercream eggs in the freezer before coating them in chocolate?Yes. Once the eggs are shaped and rolled in powdered sugar, freeze them for at least 30 minutes. That keeps them from falling apart in the melted chocolate.
Can you melt chocolate and vegetable shortening together in the microwave instead of a double boiler?Yes. You can also melt the two together in the microwave in a heat-proof, microwave-safe bowl.
More Chocolate Treats to Enjoy!
If you love chocolate, give these other favorite recipes a try!
You might also like my Chocolate Dipped Peanut Butter Cookies and Chocolate Dipped Graham Cracker Cookies!
If you make these Chocolate Covered Coconut Buttercream Eggs or any other recipe from my site, please leave a star rating and tell me how it turned out in the comments below. Thanks for stopping by!
Coconut Buttercream Eggs Dipped in Chocolate
These Chocolate Covered Coconut Buttercream Eggs make a wonderful holiday treat! They are rich and creamy, packed with coconut, and finished with toasted coconut on top.
- Prep
- 30 mins
- Chill Time
- 4 hrs
- Total
- 4 hrs 30 mins
- Makes
- 25 servings
Ingredients
- 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 1/3 cup for toasted coconut topping – optional
- 12 oz Semi-Sweet Chocolate Chips
- 2 tbsp Vegetable Shortening, or coconut oil or 1/2 square of paraffin wax
Method
- With a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese and unsalted butter on medium-high speed until smooth and creamy. Mix in the vanilla extract.
- Drop to a lower speed and add 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 until well mixed.
- Cover the bowl tightly with plastic wrap and refrigerate for 4-6 hours, or overnight (my recommended option), so the filling firms up and is easy to roll into eggs.
- Line a baking sheet with wax paper and set out a small bowl with a little powdered sugar.
- Scoop out some coconut buttercream filling and roll it into an egg shape by hand. Lightly coat it with powdered sugar and set it on the baking sheet. Repeat until the whole batch is shaped.
- Freeze the coconut buttercream eggs until they are firm enough to dip, about 30 minutes to 1 hour.
- Put 1/3 cup of coconut flakes on a microwave-safe plate and heat in 30-second bursts, stirring with a fork after each one. A little smoke from the flakes is normal. Never heat them for more than 30 seconds at once. I heated mine 3 times, for 90 seconds total. Set aside to cool.
- Fill the bottom pot of a double boiler with about 1″-1.5″ of water, then melt the vegetable shortening and semi-sweet chocolate chips over low heat, uncovered, until smooth. A medium saucepan topped with a heat-proof glass bowl also works. You can melt both together in a microwave-safe bowl instead. If you use paraffin wax in a double boiler, melt the wax first, then add the chocolate chips and stir until fully melted and smooth.
- Work quickly. Dip each egg into the melted chocolate using 1-2 forks or candy dipping tools, set it back on the wax paper, and sprinkle on a little toasted coconut. Gently tap off any excess chocolate as you go, returning the eggs to the lined baking sheet. Repeat until every egg is dipped and topped, then refrigerate until the chocolate hardens. Once chilled, trim any excess if you like.
- Store the chocolate covered coconut buttercream eggs in the fridge, or freeze them in a tightly sealed container for up to one month.
Baker’s notes
- Freezing the eggs for at least one hour makes them much easier to dip when it is time to coat them in melted chocolate. As a rule of thumb, the longer they stay in the freezer to firm up, the easier the dipping goes and the less likely they are to fall apart.
- You can use coconut oil or paraffin wax in place of vegetable shortening. Paraffin's main job is to thin the chocolate and add a little shine. It also keeps the chocolate from melting when left out at room temperature.
- No double boiler? Fill a medium saucepan with water to 1″ – 1 ½”, set a glass heat-proof mixing bowl on top, add the chocolate, and melt it over low heat. Or melt the vegetable shortening and semi-sweet chocolate chips together in a microwave-safe bowl.
- I used two forks to dip the coconut buttercream eggs into the melted chocolate, but candy dipping tools work just as well if you prefer them.
- If your baking sheet will not fit in the freezer, lay the eggs in a container lined with a sheet of wax paper cut to fit the container.
- If you want toasted coconut on top of your chocolate-covered coconut buttercream eggs, add it right after dipping them, before the chocolate sets.
