Linda's Coconut Cream Almond Joy Easter Eggs
Indulge in the sweet nostalgia of Easter with Linda’s Coconut Cream Almond Joy Easter Eggs—a decadent homemade treat that marries the tropical richness of coconut cream with the crunch of almonds and a silky chocolate shell. These no-bake delights are crafted from a creamy blend of sweetened shredded coconut, powdered sugar, and condensed milk, shaped into festive egg forms and topped with whole almonds for a satisfying nutty bite. A glossy coating of semi-sweet chocolate infused with a touch of coconut oil adds the perfect finishing touch, bringing a professional flair to your dessert table. Ideal for gifting, entertaining, or simply satisfying a springtime sweet tooth, these easy-to-make Easter eggs are a showstopping blend of flavor and texture. Refrigerate to keep them fresh all week long—or until they mysteriously disappear!
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Ingredients
- 3 cups Sweetened shredded coconut
- 2 cups Powdered sugar
- 14 ounces Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 36 pieces Whole almonds
- 2 cups Semi-sweet chocolate chips
- 2 tablespoons Coconut oil
Directions
Step 1
In a large mixing bowl, combine the sweetened shredded coconut, powdered sugar, sweetened condensed milk, and vanilla extract. Mix thoroughly until a cohesive, sticky dough forms.
Step 2
Line a baking sheet with parchment paper. Using your hands, shape the coconut mixture into small egg shapes, about 2 inches long. Place them on the prepared baking sheet.
Step 3
Gently press one or two almonds onto the top of each coconut egg, pressing them in slightly so they adhere.
Step 4
Place the baking sheet in the refrigerator and chill for at least 1 hour, or until the eggs are firm.
Step 5
In a microwave-safe bowl, melt the semi-sweet chocolate chips and coconut oil in 30-second intervals, stirring after each interval, until smooth and fully melted.
Step 6
Using a fork or dipping tool, carefully dip each coconut egg into the melted chocolate, ensuring it is fully coated. Lift the egg out, allowing any excess chocolate to drip back into the bowl, and place it back onto the parchment paper.
Step 7
Allow the chocolate coating to set at room temperature or place the eggs back in the refrigerator for faster setting, about 15-20 minutes.
Step 8
Once the chocolate has hardened, the Coconut Cream Almond Joy Easter Eggs are ready to serve. Store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
| Serving size | (1304.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5476.5 |
| Total Fat 246.6g | 0% |
| Saturated Fat 166.3g | 0% |
| Polyunsaturated Fat 1.8g | |
| Cholesterol 134.9mg | 0% |
| Sodium 1095.3mg | 0% |
| Total Carbohydrate 836.4g | 0% |
| Dietary Fiber 46.1g | 0% |
| Total Sugars 724.4g | |
| Protein 72.2g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 1283.7mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 2155.2mg | 0% |
Source of Calories