Chocolate Covered Peanut Butter & Coconut Eggs

Learn how to make these delicious coconut cream and peanut butter Easter eggs. They’re even better than the name-brand, store-bought chocolate Easter eggs. Dip them in white chocolate or semisweet chocolate and decorate them with colorful melted candy drizzles.

I can’t decide which of these chocolate dipped Easter eggs are my favorite. Coconut cream Easter eggs? Or peanut butter Easter eggs? White chocolate or semisweet?

It’s a delicious dilemma, and I’m willing to keep taste testing until Easter to come up with the definitive answer.

Today is a peanut butter Easter egg day.

But tomorrow I might feel like having a coconut cream Easter egg with a sweet filling and a semisweet chocolate coating.

We certainly don’t want to limit our choices when it comes to dessert, right? That’s why you’re going to want to make a batch of each for your Easter celebration. You’ll find both recipes at the end of this post.

Peanut butter easter eggs and coconut cream Easter eggs for everybody!

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I’m revisiting and revising this post that I first shared a few years ago.

The recipe was a hit even then, but my photos and candy-making skills have improved, for sure.

Homemade Coconut & Peanut Butter Easter Eggs

Here’s a little backstory on how these recipes came to be.

We had a little family outing to a quaint little downtown shopping district. Inside one of the stores, I spied a basket full of pink and purple foil packets near the cash register.

I’m just like a cat — shiny things always catch my eye. “What are these?” I asked the shop’s owner.

“They’re chocolate covered Easter eggs that the local church makes. The pink are peanut butter, and the purple are coconut.”

She was speaking my language. There’s just something about Easter candy that gets me every time. I snatched up three — two peanut butters and a coconut — for my husband, son and I to enjoy as a little afternoon snack. I couldn’t resist. Shiny paper. Chocolate. And just 80 cents each.

Oh my goodness! Those eggs were to-die for. Sinfully delicious.

We’re big Reese’s Peanut Butter Eggs fans in our family, and these were even better. And the coconut eggs, which I was a little unsure about, they were even better than the chocolate ones. They were so good that I bought a half-dozen more. I shared a few with my neighbors. The pregnant lady next door even hatched a plan to send her husband on a road trip to buy more.

But I couldn’t let her do that, So, I did the neighborly thing and made a batch of my own peanut butter and coconut chocolate-dipped eggs.

If you gave up sweets or chocolate for Lent, you’re going to want to make up a batch of these to have when you break your fast.

Each recipe made a dozen or so Easter eggs.

How to Make Chocolate Covered Peanut Butter Eggs

The recipe for these peanut butter eggs is essentially the same as for peanut butter balls or buckeyes. The eggs are bigger and a different shape. The recipe below will make about 24 medium sized peanut butter Easter eggs.

To make the filling, combine peanut butter, butter, vanilla extra and powdered sugar until it forms a slightly dry, sticky ball. You want the filling to stay together when you shape it, but you don’t want it to be too sticky. You may have to adjust the amount of butter or powdered sugar to get the right consistency.

Once the mixture is well blended, to the proper texture, cover the filling and place it in the refrigerator for about 30 minutes. While you’re waiting, you can mix up a batch of coconut Easter eggs.

AFter the filling has chilled, use a cookie scoop to make equal size balls that you will form into Easter egg shapes.

You can make small Easter eggs or larger ones, depending on your preference and the size cookie scoop that you use. I just formed the Easter eggs by hand. But if you want perfectly uniform eggs, you can use a nonstick egg mold, sprayed with cooking spray, to make them.

If you find the dough is sticking to your hands too much, as in the photo above, you may need to add more powdered sugar. You can also place the dough in the refrigerator for a few minutes. I also recommend spraying your hands with cooking spray to prevent them from getting too sticky.

Place the peanut butter eggs on a baking sheet, lined with wax paper or parchment paper.

Before dipping in chocolate, place the eggs in the refrigerator for 30 minutes or in the freezer for 10-15 minutes. I find that they’re easiest to work with if I freeze them before dipping them in the chocolate.

Once the balls have chilled, melt chocolate chips over a double boiler (or in the microwave, being careful to follow the instructions on the bag). Stir to ensure the chocolate doesn’t burn or seize. Be careful that you don’t get water in the mixture. You can add a 1/2 teaspoon of shortening or vegetable oil to the melted chocolate to make it easier to work with.

Once the chocolate has melted, dip the peanut butter eggs, one at a time. I’m not the best chocolate dipper, but I’ve found it works best if you can completely dip the eggs. Use a fork (or two) to lift the Easter eggs out of the chocolate from the bottom, letting the excess chocolate drip back into the bowl.

You can dip these eggs in semisweet chocolate, white chocolate, dark chocolate or milk chocolate — whichever you prefer. I usually make a mixed batch to make everybody happy!

Cool dipped peanut butter Easter eggs on a baking sheet lined with wax paper. Allow to cool and harden completely.

If you like, you can melt some different colored candy melts and drizzle the melted candy over the chocolate eggs. This will cover any imperfections in the homemade peanut butter eggs. And I think they’re prettier drizzled.

I used pink, blue and yellow candy melts for these eggs. As with the chocolate, you can add a bit of shortening or vegetable oil to to melted candy to help it flow better. See the back of the candy melts package for exact amounts of oil to add.

Melt the candy in the microwave, following the directions on the back of the package. Spoon the melted candy into a pastry bag or small zippered bag. Snip off just the very tip of the bag, or the corner, and squeeze to drizzle candy over the eggs. This kit from Wilton comes with the candy melts, egg molds and pastry bags — everything you need to decorate these eggs.

Allow the candy to cool and harden before transferring the eggs to an airtight container or wrapping them in foil candy wrappers.

How to Make Chocolate Coconut Easter Eggs

To make the filling for the coconut cream eggs, which taste a lot like Mounds candy bars, combine sweetened condensed milk, powdered sugar, vanilla extract and salt with unsweetened flaked coconut. (If you can’t find unsweetened coconut at your grocery store, you can substitute sweetened coconut; the Easter eggs will just be sweeter.)

You’ll find the complete recipe, with measurements, at the end of this post.

Mix everything together well, so the coconut is coated with milky mixture. Allow to set in the freezer for 30 minutes before shaping into Easter eggs.

Line a baking sheet with parchment or wax paper. Shape coconut mixture into egg shapes, working quickly. The coconut Easter eggs are a bit trickier to make than the peanut butter eggs, but they’re worth the extra trouble.

The warmth from your hands may make the sticky mixture hard to work with. You can always return the filling to the refrigerator to allow it to firm up.

Place the coconut eggs on parchment or wax paper. Once you’ve shaped all the eggs, return the pan to the freezer for about 30 minutes before dipping in chocolate, using the same method as above.

If the undipped coconut eggs get too soft, return them to freezer until they firm up, then continue dipping in the chocolate.

As with the peanut butter Easter eggs, the coconut eggs can be dipped in any type of chocolate you prefer. You can decorate them with candy melts or leave them plain.

Chocolate Covered Peanut Butter Easter Eggs

Chocolate covered Easter eggs with a sweet, creamy peanut butter filling. Dip them in white chocolate or semisweet chocolate, or make a mixed batch.

5 from 2 votes

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Cook ModePrevent your screen from going dark

Prep Time 25 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dessert

Servings 24 servings

Calories 451 kcal

Ingredients

  

1x2x3x

• 16 ounces creamy peanut butter
• 10 Tablespoons unsalted butter divided
• 1 teaspoon vanilla
• 4 cups powdered sugar
• 12 ounces semisweet chocolate chips
• 12 ounces white chocolate chips
• 1/2 to 2 teaspoons shortening or vegetable oil
• 3 cups candy melts in assorted colors

Instructions

 

• Using a handheld or stand mixer, whip together the peanut butter, vanilla and 1 stick (8 Tablespoons) of butter. 
• Add powdered sugar, in small batches, until blended. The filling should form a slightly dry, slightly sticky ball. 
• If the mixture is too crumbly, melt the remaining 2 Tablespoons of butter and add, a little at a time, until the filling forms a ball that holds its shape. If the mixture seems too sticky, you can add more powdered sugar. 
• Cover the filling and refrigerate for 30 minutes.
• Using your hands, shape the peanut butter filling into Easter egg shapes. Place formed eggs on a baking sheet that has been lined with parchment or wax paper,
• Refrigerate for at least 30 minutes or freeze for 10 to 15 minutes This will make the peanut butter balls easier to work with while you dip them in chocolate.
• Once balls have chilled, melt chocolate chips over a double boiler (or in the microwave, being careful to follow the instructions on the bag). Stir to ensure the chocolate doesn't burn or seize. Be careful that you don't get water in the mixture. You may add some shortening or vegetable oil, about 1/2 teaspoon, to thin the melted chocolate.
• Once chocolate has melted, dip the peanut butter eggs, covering completely. Lift the Easter eggs out of the chocolate using a fork, letting the excess chocolate drip back into the bowl.
• Cool on a baking sheet lined with parchment or wax paper. Allow to harden completely before transferring to an airtight container.
• Let cool and harden, then enjoy!
• If you like, you can decorate the peanut butter Easter eggs with melted candy. 
• Melt 1 cup of candy melts in the microwave, following the instructions on the bag. You can thin the candy melts with shortening or vegetable oil. (See the instructions on the bag for exact measurements.)
• Transfer to a pastry bag or a small zippered bag. Trim the tip of the bag, then drizzle candy melt over the Easter eggs.
• Repeat with additional colors of candy melts.

Nutrition

Calories: 451kcalCarbohydrates: 47gProtein: 6gFat: 27gSaturated Fat: 13gCholesterol: 16mgSodium: 114mgPotassium: 243mgFiber: 2gSugar: 42gVitamin A: 155IUVitamin C: 0.1mgCalcium: 47mgIron: 1.3mg

Did You Make This?Mention @AttaGirlSays or tag #attagirlsays!

Chocolate Covered Coconut Easter Eggs

Chocolate covered coconut Easter eggs with a sweet, coconut cream filling. Dip them in melted white chocolate or semi-sweet chocolate and drizzle with candy melts.

5 from 2 votes

Print Recipe Pin Recipe Rate this Recipe

Cook ModePrevent your screen from going dark

Prep Time 25 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dessert

Servings 12 servings

Calories 438 kcal

Ingredients

  

1x2x3x

• 7 ounces sweetened condensed milk
• 1 cup powdered sugar
• 1 tablespoon pure vanilla extract
• pinch salt
• 2 1/2 cups usweetened flaked coconut
• 12 ounces semisweet chocolate chips or white chocolate chips
• 1/2 to 1 teaspoon shortening or vegetable oil
• 1 1/2 cups candy melts in assorted colors

Instructions

 

• In a medium bowl, mix together sweetened condensed milk, powdered sugar, salt and vanilla extract. Stir in the coconut.
• Mix well, so coconut is coated with milky mixture. Allow to set in the freezer for 30 minutes.
• Line a baking sheet with parchment or wax paper. Shape coconut mixture into egg shapes, working quickly. The warmth from your hands may make the sticky mixture hard to work with. 
• Place eggs on parchment or wax paper. Once you've shaped all the eggs, return the pan to the freezer for 30 minutes.
• Melt chocolate chips over a double boiler (or in the microwave, being careful to follow the instructions on the bag). Stir to ensure the chocolate doesn't burn or seize. Be careful that you don't get water in the mixture. You may add some shortening or vegetable oil, about 1/2 teaspoon, to thin the melted chocolate.
• Once chocolate has melted, dip the coconut Easter eggs, covering completely. Lift the Easter eggs out of the chocolate using a fork, letting the excess chocolate drip back into the bowl.
• Cool on a baking sheet lined with parchment or wax paper. Allow to harden completely before transferring to an airtight container.
• If you like, you can decorate the peanut butter Easter eggs with melted candy.
• Melt candy melts in the microwave, following the instructions on the bag. You can thin the candy melts with shortening or vegetable oil. (See the instructions on the bag for exact measurements.)
• Transfer to a pastry bag or a small zippered bag. Trim the tip of the bag, then drizzle candy melt over the Easter eggs.
• Repeat with additional colors of candy melts.

Nutrition

Calories: 438kcalCarbohydrates: 45gProtein: 4gFat: 27gSaturated Fat: 20gCholesterol: 7mgSodium: 43mgPotassium: 318mgFiber: 5gSugar: 38gVitamin A: 60IUVitamin C: 0.7mgCalcium: 69mgIron: 2.4mg

Did You Make This?Mention @AttaGirlSays or tag #attagirlsays!

Pin This! Chocolate Covered Coconut & Peanut Butter Easter Eggs

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