Description
These Toasted Coconut Easter Egg Bites are the ultimate no-bake treat for your holiday celebrations. With a creamy coconut filling, a rich chocolate coating, and a crispy toasted coconut topping, they deliver a perfect balance of flavor and texture. A fun and festive dessert that’s easy to make and even easier to enjoy!
Ingredients
Units
Scale
- 2 cups shredded coconut (unsweetened)
- 1/2 cup sweetened condensed milk (or coconut condensed milk for dairy-free)
- 1 tsp vanilla extract
- 1 cup white or dark chocolate, melted
- 1/2 cup toasted coconut (for coating)
Instructions
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Prepare the Filling
- In a bowl, mix shredded coconut, condensed milk, and vanilla extract until fully combined.
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Shape & Freeze
- Shape the mixture into small egg-like ovals and place them on a parchment-lined baking sheet.
- Freeze for 20-30 minutes until firm.
-
Melt the Chocolate
- Melt the chocolate in the microwave in 30-second intervals, stirring until smooth.
-
Dip & Coat
- Using a fork, dip each egg into the melted chocolate, coating it completely.
- While the chocolate is still wet, sprinkle toasted coconut on top.
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Set & Serve
- Let the coated eggs set in the fridge for 20 minutes until the chocolate hardens.
- Enjoy immediately or store for later!
Notes
- Dairy-Free Option: Use coconut condensed milk and dairy-free chocolate.
- Storage: Keep in an airtight container in the fridge for up to a week or freeze for up to 2 months.
- Customization: Add a pinch of sea salt or drizzle extra chocolate on top for a gourmet touch.
Nutrition
- Serving Size: 1 egg bite
- Calories: 140 kcal
- Sugar: 10g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 2mg