Coconut & Peanut Butter Easter Eggs

Coconut & Peanut Butter Easter Eggs

Yield about 70 small eggs

***I divide the batter in half and I make BOTH with this same recipe.

If you are making just the Coconut you will not need the Peanut Butter.

If you are making just the Peanut Butter you will not need the coconut.

If you are making both you will only use 1/2 of the Coconut and 1/2 of the Peanut Butter listed


8 oz. Cream Cheese – softened

1/2 cup Butter (1 stick) – softened

6 Cups of Powdered Sugar (a little less then 2 lbs.)

1/2 Teaspoon Pure Vanilla Extract

14 oz. Bag of Sweeten Coconut for the Coconut Eggs*** OR 16 oz. Jar of Peanut Butter for the Peanut Butter Eggs***

2 – 12 oz. Bags of Ghirardelli 60% Cacao Bittersweet Chocolate Chips for dipping (or your favorite)



Mix cream cheese and butter.  Gradually add the powdered sugar and vanilla.


Add 1/2 of the bag of sweeten coconut to half the batter. (About 2 1/2 Cups)

And add 1/2 of the jar of peanut butter to the other half of the batter. (About 1 Cup)

Shape the mixture into small or large eggs and set on wax paper lined cookie sheets.  Put in refrigerator for about 20/30 minutes to firm up.  I get about 35 of each, which is plenty.

Fill a small glass bowl with 1 cup of chocolate chips.  Put in microwave for about 1 minute….take out and stir.  Put back in microwave for about 15 seconds…take out and stir again.  The chocolate chips may not be completely melted but stir vigorously to see if they will finish melting.  If needed you can microwave another 15 seconds until smooth and shinny.  Be careful not to microwave too long as the chocolate will get hard.

I place the egg in the bowl and with a fork (or I have one of those fancy dipping forks) turn it over to coat on both sides.  Lift the egg out of the chocolate, let the excess chocolate drip off and use a wooden toothpick to slide it off the fork and onto the wax paper lined cookie sheet.  If some chocolate comes off when moving to the cookie sheet just use the toothpick to smooth out or put a small bit of chocolate on a spoon and drip on the egg.  After the cookie sheet is full place back in the refrigerator to set the chocolate…about 15 minutes. 

Store in the refrigerator until ready to serve.  I use a plastic container and put wax paper in between each layer so they won’t stick.


I have cut the recipe in half and they come out great!  About 35 small eggs which is plenty.

4 oz. Cream Cheese, 1/4 Cup Butter, 3 Cups of Powdered Sugar, 1/4 Teaspoon Pure Vanilla, and 1 1/4 Cups Coconut OR 1/2 Cup of Peanut Butter.

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