Homemade Easter Eggs

Irene Marie Monks Kazan


My family loves this recipe. You can double it if you want more. It makes about 3 1/2 dozen eggs.

★★★★★ 2 votes
12 or more
1 Hr
No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
Creamy and smooth, these homemade Easter candies are delicious! I'm not sure which I liked more, the coconut or peanut butter... I kept tasting both trying to decide. They'd be a cute addition to any Easter basket. Or, place a few in a cellophane bag and you have a lovely place card for your Easter meal.


1/2 stick
butter, room temperature
4 oz
cream cheese, room temperature
1 tsp
1 lb
powdered sugar
1 bag(s)
coconut, 14 oz.
3/4 c
peanut butter
1 bag(s)
semi-sweet baking chips, 12 oz.
2 Tbsp
Crisco or butter
nonpareils for decoration


1Mix together butter, cream cheese, and vanilla well.
2Add the box of powdered sugar mix well. Split in half.
3In one half, add the bag of coconut and beat well. In the other half, add the peanut butter beat until combined well.
4Shape into easter eggs and freeze for half an hour on wax paper on cookie sheet.
5Melt your semi-sweet morsels in the microwave in 30-second intervals with the butter or Crisco till hot; about 2 minutes.
6Take out a small batch and dip into chocolate. I shake them to get off excess chocolate and place them back onto wax paper. I put colored nonpareils on the coconut, so we can tell them apart. Put in fridge for about 30 minutes then put into airtight containers. Separate the layers with wax paper. ENJOY, they are sooo good.

About Homemade Easter Eggs

Course/Dish: Chocolate
Main Ingredient: Sugar
Regional Style: American
Collection: Easter