A delightful homemade treat combining creamy coconut filling with a chocolate coating, perfect for Easter celebrations.
In a mixing bowl, beat the butter and cream cheese together until smooth.
Ensure the butter and cream cheese are at room temperature for easier mixing.
Gradually add the confectioners' sugar, salt, and vanilla extract, mixing until fully combined.
Add the sugar in small batches to avoid a powdery mess.
Fold in the shredded coconut until evenly distributed.
Use a spatula to ensure the coconut is well incorporated.
Chill the mixture in the refrigerator for 30 minutes to firm up.
Chilling makes it easier to shape the mixture into eggs.
Shape the chilled mixture into egg shapes and place them on a parchment-lined baking sheet.
Dust your hands with a little confectioners' sugar to prevent sticking.
Freeze the shaped eggs for 20 minutes to set.
Freezing helps the eggs hold their shape during coating.
Melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Stir the chocolate frequently to prevent burning.
Dip each egg into the melted chocolate, ensuring it is fully coated, then place it back on the parchment-lined sheet.
Use a fork to lift the eggs out of the chocolate for a smooth finish.
Refrigerate the coated eggs until the chocolate is set.
Allow the chocolate to harden completely before serving.
Serve the eggs in decorative cupcake liners for a festive presentation.
Use pastel-colored liners to enhance the Easter theme.
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