Easter Egg Candy Recipe

Trying out this Easter egg candy recipe is a sweet way to liven up the holiday. Rich dark and white chocolates mixed with tangy and salty cream cheese is a great combination of flavors. Add to that slightly nutty coconut flakes for texture and you’ve got yourself an irresistible treat.

Easter Egg Candy Recipe

How To Make Easter Egg Candy

These candied treats are what the kids will be asking for every Easter season. Made with dark and white chocolates, coconut flakes, and cream cheese, this Easter egg candy recipe will surely be a hit among kids and kids at heart.

Prep: 5 mins
Chill Time: 4 hrs
Cook: 55 mins
Total: 5 hrs


  • ½ lb powdered sugar
  • 5 oz unsalted butter, at room temperature
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • water, for boiling
  • oz coconut flakes, unsweetened
  • 8 oz dark chocolate bars, or chips, shaved if using bars and divided
  • 8 oz cream cheese, at room temperature
  • 6 oz white chocolate bars, or chips, shaved if using bars


  1. Line a rectangular baking pan with parchment paper, leaving some of the parchment paper hanging outside the baking sheet. Preferably, your rectangular baking sheet should have the following dimensions: 7-inch X 6-inch X 1-inch.

  2. In a mixing bowl, cream together cream cheese and butter until light and fluffy, roughly 5 to 7 minutes.

  3. Add coconut, vanilla, and salt. Continue creaming.

  4. Reduce speed to low and gradually add powdered sugar, beating in between until incorporated.

  5. Spread the coconut mixture into the lined rectangular baking sheet and refrigerate until firm, about 2 hours.

  6. Using the overhang parchment paper, lift out the firm coconut mixture onto your working area. Cut into rectangles. You should have roughly 18 pieces.

  7. Line a baking sheet with parchment paper. Roll each piece into a ball. Flatten each slightly, shape into an egg and place these onto your lined baking sheet. Leave roughly ½-inch space in between your coconut eggs.

  8. Freeze until your coconut eggs are firm, at least 2 hours.

  9. Prepare your chocolate coating. Bring water in a saucepot to a boil.

  10. Place ½ of the dark chocolate in a heatproof bowl then set over your pot of water. Reduce to a simmer, then whisk until your chocolate has melted.

  11. Remove from heat once melted, and stir in remaining chocolate, in batches, until melted. Place the bowl back over simmering water to melt the chocolate, if needed.

  12. Dip coconut eggs into melted chocolate, preferably using two forks.

  13. Gently brush the eggs to remove any excess chocolate, and place them on your lined baking sheet. Let stand until chocolate is firm, about 10 minutes.

  14. Once your chocolate shell has firmed up, place white chocolate in a heatproof bowl and set over your pot of water. Whisk until melted.

  15. Drizzle melted white chocolate over eggs.

  16. Refrigerate until chocolate is set, at least an hour. Serve cold and once the chocolate has firmed up.


  • Sugar: 18g
  • :
  • Calcium: 27mg
  • Calories: 252kcal
  • Carbohydrates: 21g
  • Cholesterol: 35mg
  • Fat: 18g
  • Fiber: 2g
  • Iron: 2mg
  • Monounsaturated Fat: 5g
  • Polyunsaturated Fat: 1g
  • Potassium: 124mg
  • Protein: 2g
  • Saturated Fat: 11g
  • Sodium: 86mg
  • Trans Fat: 1g
  • Vitamin A: 417IU
Nutrition Disclaimer
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