My Family Coconut Cream Easter Eggs

Lana Bade


These and my peanut butter-cream Easter eggs are SO good you will never ENJOY the store-bought brands again,all fresh ingredients,butter,and no preservatives in these receipes!I am in hot water when i do not make these at Easter,my 89 year old mother was ANGRY last Easter when I had no time to make them.Enjoy!


★★★★★ 2 votes

20 Min


  • 1/4 c
    unsalted butter
  • 2 c
    10 x sugar
  • 3 c
    flaked coconut
  • 1/4 c
    light cream
  • 12 oz
    good chocolate chips {for dipping}
  • 1/2
    bar of parafin wax
  • ·
    double boiler

How to Make My Family Coconut Cream Easter Eggs


  1. Heat butter and slowly stir in the sugar,coconut and light cream
  2. Place this mixture in a bowl lined with waxed paper
  3. REFRIGERATE ,then form into EGG SHAPES when mixture becomes stiff
  4. Melt chocolate on top of a DOUBLE BOILERwith the wax.{do not let water touch bottom of top part or chocolate will SEIZE-UP.
  5. Dip each egg,drizzle excess off,place on a wax-lined sheet.REFRIGERATE till coating is firm,then put into airtight containers and REFRIGERATE.
  6. These are SO good!

Printable Recipe Card

About My Family Coconut Cream Easter Eggs

Course/Dish: Other Snacks

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