Description
Coconut Easter Egg Bites bring tropical sweetness to spring celebrations with their delightful blend of toasted coconut and creamy texture. Small parcels of joy provide a perfect treat that connects festive memories and delectable indulgence you will savor completely.
Ingredients
Scale
Main Ingredients:
- 2 cups (473 ml) shredded coconut (unsweetened)
- ½ cup (118 ml) sweetened condensed milk (or coconut condensed milk for dairy-free)
- 1 cup (237 ml) white or dark chocolate, melted
Flavoring and Coating:
- 1 teaspoon (5 ml) vanilla extract
- ½ cup (118 ml) toasted coconut (for coating)
Instructions
- Craft a luscious mixture by thoroughly blending shredded coconut, condensed milk, and vanilla extract in a spacious mixing vessel until ingredients meld into a cohesive, creamy consistency.
- With gentle hands, sculpt the coconut blend into delicate egg-shaped morsels, ensuring uniform size and smooth surfaces.
- Arrange the formed coconut eggs onto a parchment-lined tray, spacing them to prevent contact.
- Transfer the tray to the freezer, allowing the egg-shaped treats to solidify and become firm for approximately 25 minutes.
- Select high-quality chocolate and transform it into a silky, molten state through careful microwave heating, stirring between brief intervals to maintain a glossy, smooth texture.
- Extract the chilled coconut eggs from the freezer and prepare for enrobing by positioning a wire rack or fork for efficient chocolate dipping.
- Carefully immerse each coconut egg into the melted chocolate, rotating gently to ensure complete and elegant coverage.
- While the chocolate coating remains glossy and wet, delicately sprinkle toasted coconut fragments across the surface, creating a decorative and textural finish.
- Carefully transfer the chocolate-dipped coconut eggs to a clean parchment-lined surface or refrigerator shelf.
- Allow the treats to rest and set in the refrigerator for approximately 20 minutes, permitting the chocolate to crystallize and harden completely.
Notes
- Swap condensed milk with coconut cream for a dairy-free version that maintains creamy texture and rich flavor.
- Toast coconut flakes carefully to enhance nutty taste without burning, watching closely and stirring frequently for even golden color.
- Use high-quality dark or milk chocolate with at least 60% cocoa content for deeper, more complex chocolate coating that complements coconut’s sweetness.
- Keep eggs refrigerated in an airtight container for
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snacks, Desserts
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 145
- Sugar: 12 g
- Sodium: 30 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 5 mg