Homemade Coconut Easter Egg Recipe for Cookies
This homemade coconut Easter egg recipe creates colorful, fun, and delicious cookies that are perfect for any Easter celebration. My kids loved these colorful treats when they were younger.
These cookies also pretty enough to serve at your Easter brunch, and a nice change from my other Cadbury Mini Egg Cookies. Plus, they’re an excellent way to use your leftover ingredients like sweetened condensed milk, coconut flakes, and mini Easter eggs for a personal touch.
How to Make Homemade Coconut Easter Egg Cookies
Making these coconut Easter egg cookies is quick, easy, and customizable. Gather a few simple ingredients, and you’ll have these delightful snacks ready in minutes.
Ingredients
- 4 cups shredded coconut, divided
- ¾ cup sweetened condensed milk
- 3 ounces white chocolate chips, melted
- Mini chocolate eggs (leftover Cadbury Creme Eggs or any small chocolate eggs)
- Optional: colorful sprinkles, coconut extract, and coconut butter for extra flavor and fun
Instructions
These coconut easter egg nest cookies are perfect Easter treats to add a colorful touch to an Easter charcuterie board. Other pretty spring cookies include dandelion shortbread and lemon meltaways.
If you’re in a hurry, just grab a pack of sugar cookie mix. Then whip up some icing for these delightful Easter sugar cookies with pastel icing swirls — so pretty!
- Mix three cups of shredded coconut, sweetened condensed milk, and melted white chocolate chips (melt them in a small microwave-safe bowl in a large mixing bowl or the bowl of a stand mixer. Stir it up until everything combines into a sticky, delicious coconut dough.
- Set the remaining one cup of shredded coconut aside in a shallow bowl.
- Grab a cookie scoop and portion the coconut filling into small balls—about 1 to 1.5 tablespoons each. Roll each ball gently between your hands until smooth.
- Give each coconut ball a good roll in the shredded coconut until completely covered.
- Line up your coconut eggs on a baking sheet lined with waxed paper or parchment paper.
- Press a gentle indentation into the top of each egg shape using your thumb or the back of a teaspoon, creating a cozy little nest.
- Chill the baking sheet of cookies in your refrigerator for about 15 minutes, just until they’re firm enough to handle.
- Once they’re chilled, pop mini chocolate eggs or drizzle melted chocolate into each indentation. Add some colorful sprinkles or extra chocolate drizzle for a festive finish.
These coconut Easter egg cookies keep well when stored in an airtight container at room temperature or in the fridge. They also freeze beautifully, making them perfect for quick lunches and snacks throughout the week. Use any leftover chocolate or coconut mixture in other tasty recipes like chocolate coconut eggs or homemade almond joys. Next time, try adding coconut milk or coconut oil for even richer flavor.
A Great Easter Recipe for Leftover Mini Eggs
These Easter cookie nests are a fun spring treat. And this coconut Easter egg recipe will also help also a good way to help you creatively use up leftovers like shredded coconut and mini chocolate eggs.
Another fun Easter dessert is this recipe for Mini Egg Apple Dip. I crushed up the mini eggs and made a sweet dip that goes well with Granny Smith apple slices.
Feel free to experiment with different chocolates or add-ins based on what’s in your pantry. Milk chocolate chips or dark chocolate works well if you prefer not to use white chocolate. Or try different shaped eggs for fun.
Coconut Easter Egg Cookies FAQs
Still have questions? Here are answers to some common questions about making coconut Easter egg cookies. Feel free to ask in the comments if your question isn’t listed.
Can I freeze coconut Easter egg cookies?
Absolutely! These cookies freeze exceptionally well. Just place them in an airtight container with waxed paper between each layer, and they’ll stay fresh for up to three months.
What can I substitute for sweetened condensed milk?
You can substitute coconut cream, coconut butter, or paleo-friendly coconut cream filling if you want dairy-free or vegan Easter eggs. These alternatives taste great, especially for coconut lovers.
How can I enhance the coconut flavor?
Add a little coconut extract or coconut butter to your dough for extra coconut flavor. You can also mix coconut milk or coconut oil into your melted chocolate for a more intense coconut experience.
Easy Coconut Easter Egg Recipe for Cookies
Ingredients
- 4 cups shredded coconut divided
- 3/4 cup sweetened condensed milk
- 3 ounces white chocolate melted
- Mini chocolate eggs such as Cadbury Mini Eggs
Instructions
- In a large mixing bowl, combine 3 cups of shredded coconut,the sweetened condensed milk, and the melted white chocolate.
- Stir the mixture thoroughly until all the ingredients are evenly mixed in and a sticky, cohesive dough forms.
- Place the remaining 1 cup of shredded coconut in a separate shallow bowl.
- Using a cookie scoop or tablespoon, scoop outportions of the coconut mixture, approximately 1 to 1.5 tablespoons each.
- Roll each portion between your palms to form smooth, round balls.
- Roll each coconut ball in the reserved shredded coconut,ensuring it is fully coated for a textured, nest-like appearance.
- Using the back of a teaspoon (or your thumb), gently press anindentation into the center of each ball to create the appearance of a nest.
- Arrange the nests on a parchment-lined baking sheet or prepared tray.
- Place the tray of coconut nests into the refrigerator for at least 15 minutes to firm up.
- Once chilled, remove the nests from the refrigerator. Place three mini chocolate eggs in the center indentation of each nest.
- Gently press the eggs into place to ensure they stay secure.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
