Coconut Cream Marshmallow Eggs

Chocolate dipped coconut marshmallow eggs in a green polka-dot baking cups

4.4 Stars (5 Reviews)

Yield: 26 to 30 eggs

prep time: 25

total time: 25

These delicious Coconut Cream Marshmallow Eggs are the perfect homemade candy for Easter.

Ingredients

8 oz. cream cheese at room temperature
1 T. butter at room temperature
1 c. powdered sugar
1 c. marshmallow creme
3 c. flake coconut
2 c. semi-sweet chocolate chips
1 T. shortening

Instructions

In a medium bowl, beat cream cheese and butter until smooth. Add powdered sugar, marshmallow creme, and coconut, stirring to blend completely. Refrigerate mixture for 1 hour.
Then use your hands to mold the coconut mixture into egg shapes. I rolled about a tablespoon of coconut mixture into a ball, laid it on a baking sheet lined with wax paper, and then flattened the ball a bit and shaped it into an egg.
Once your pan is full, place it in the freezer or refrigerator for an hour or two to firm up.
Melt chocolate chips and shortening over very low heat. Place melted chocolate in a small but deep bowl. Remove a few coconut eggs at a time from the freezer and dip them into the chocolate mixture. I like to use a fork to remove them from the chocolate...just pick up the egg on top of the fork's tines, gently tap any excess chocolate off, and then slide the bottom of the fork out over the edge of your bowl to remove excess chocolate underneath the egg.
Return the chocolate coated egg to the wax paper. Refrigerate again to set. Store in the refrigerator.

Nutrition Information:

Serving: 1 Calories: 177kcal Carbohydrates: 22g Protein: 1g Fat: 11g Saturated Fat: 7g Polyunsaturated Fat: 3g Cholesterol: 10mg Sodium: 63mg Fiber: 2g Sugar: 18g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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