Just like the Irish Potatoes, Coconut Cream Eggs are some of my favourite candies! I used to ask for them to be sent to Scotland for me! Silly, I know…Luckily, last spring during my extended visit to the U.S., my mom taught me how to make them.
My Mom’s Pennsylvania Coconut Cream Egg Recipe:
- Take an 8 oz package of cream cheese and let it soften.
- Mix in about 10-12 oz of unsweetened shredded coconut until the main flavour is coconut.
- Mix in a bit of confectioner’s sugar to slightly sweeten it. Do not make it too sweet since you will later be dipping them in chocolate.
- Once the mixture is solid enough to form egg shapes (add more coconut if it is not), create little eggs approximately 2/3 the size of a real chicken egg.
- Place the egg shapes on wax paper and carefully melt a few chocolate bars or chocolate chips. Dark chocolate is preferable, but you could use milk chocolate if necessary. Just be sure to add less sugar because once the chocolate is added, the eggs really sweeten up!
- Once the chocolate is melted, remove it from the heat and carefully lower the egg on a spoon into the chocolate to coat all sides. Then, place it back on the wax paper and wait for it to harden.
- Once the eggs cool, store them in a container in the fridge, only removing just before serving (or presenting in an Easter basket) since they contain dairy.
One egg is a large serving, so make them smaller for children or slice pieces off for them. You could also make a family size one, similar to those sold by chocolatiers and decorate them with sugar flowers and/or names. My next task? Figuring out the peanut butter cream eggs, which are somehow so different from homemade peanut butter cups! ENJOY.