Description
Vintage Homemade Easter Eggs are a classic no-bake Easter candy with a creamy sweet filling and rich chocolate coating. This old fashioned homemade Easter eggs recipe is perfect for Easter dessert trays, edible gifts, and make-ahead holiday treats.
Ingredients
8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
6 cups powdered sugar
1 cup sweetened shredded coconut
1/2 cup finely chopped pecans
12 ounces semi-sweet chocolate chips
1 tablespoon coconut oil
2 tablespoons pastel sprinkles, optional
Instructions
1. In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
2. Mix in the vanilla extract.
3. Gradually add the powdered sugar until a thick dough forms.
4. Fold in the shredded coconut and chopped pecans until evenly combined.
5. Scoop portions of the mixture and shape them into egg forms.
6. Place the shaped eggs on a parchment-lined tray and chill for 1 to 2 hours, or until firm.
7. Melt the chocolate chips with the coconut oil in short intervals, stirring until smooth.
8. Dip each chilled egg into the melted chocolate, letting the excess drip off.
9. Return the coated eggs to the parchment-lined tray.
10. Add sprinkles before the chocolate sets, if using.
11. Chill briefly or let sit at room temperature until the coating is firm.
12. Store in an airtight container in the refrigerator until ready to serve.
Notes
These eggs are easiest to dip when the centers are very cold, so keep them chilled between batches.
For a smoother filling, sift the powdered sugar before mixing it into the dough.
You can swap the pecans for walnuts or leave the nuts out completely for a simpler version.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 235
- Sugar: 27g
- Sodium: 55mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg