Almond Joy Coconut Cream Easter Eggs: A Homemade Easter Delight

Easter has always been a season of joy, sweetness, and, of course, chocolate. There’s something truly special about homemade Easter treats, the kind that make the holiday feel cozy, festive, and a little indulgent. Almond Joy Coconut Cream Easter Eggs are a perfect example. They’re rich, creamy, and chocolatey, with a satisfying coconut center and the crunch of almonds—a combination that feels both classic and luxurious.

I remember the first time I tried making these eggs myself. It was a quiet spring afternoon, the scent of melted chocolate filling the kitchen, and I found myself smiling at every stage of the process. Rolling the coconut-cream mixture into little eggs brought back memories of hand-shaped candies from childhood, and placing a pair of almonds on each one felt like putting the cherry on top of a sweet little masterpiece. These eggs are more than just candy—they’re little pieces of nostalgia, perfect for sharing with family or giving as thoughtful homemade gifts.

What makes this recipe so special is the hands-on approach. You mix, shape, and decorate each egg, which might seem time-consuming, but it’s incredibly satisfying. It’s the kind of recipe that turns baking into an experience. Kids can help with the shaping, chocolate dipping, or even just sneaking a taste of the coconut filling, making it a festive family activity. By the time you finish, you have a tray full of beautiful, pastel-ready treats that are sure to impress anyone lucky enough to receive one.

Almond Joy Coconut Cream Easter Eggs Recipe

Ingredients:

1⁄4 lb butter, softened
8 ounces cream cheese, softened
2 lbs confectioners’ sugar
1/4 teaspoon salt
1 1⁄2 teaspoons vanilla
15 ounces flaked coconut
20 -23 ounces semi-sweet chocolate chips (almost 1 lg. bag)
28 -30 unsalted almonds, 2 for each egg

Directions:

Mix the butter and cream cheese together. (I put mine in the microwave for 30-45 secs. until softened).
Add the confectionary sugar about 1 cup at a time, salt, and vanilla, and mix well. (I use my hands).
Add the coconut, and mix until well blended. (I use my hands).
Place the mixture in the freezer to chill for at least 20 minutes.
Take out of the freezer and form into egg shapes with your hands. (It is helpful to put some confectionary sugar on your hands so the eggs don’t stick to them, when rolling out the dough).
Place each egg on a cookie sheet, covered with aluminum foil.
When you are done, add 2 nuts on the top of each egg, pressing in slightly, so they don’t fall out.
Place in the freezer again for at least 25 minutes.
Melt the chocolate in a a double boiler.
Dip the bottom of the egg into the chocolate, then place it on a small flat dish.
Take a lg. spoon, and spoon some melted chocolate on top, spreading around with a butter knife. Make sure you don’t get it on too thick, or you won’t have enough for the whole batch.
To put the egg on the cookie sheet, use a sharp knife, and run it under the egg to transfer to the cookie sheet lined with aluminum foil.
When done making eggs, put in the freezer for a few minutes to harden.
Place each egg in pastel paper cupcake cups.
Store in the refrigerator, covered with aluminum foil.

Tips, Variations, and Substitutions

• Butter and cream cheese: Make sure both are softened properly to make mixing easier. Slightly warmer ingredients blend more smoothly.

• Chocolate coating: Use semi-sweet or milk chocolate depending on your preference. For a darker flavor, dark chocolate works beautifully.

• Almonds: Toasted almonds add extra depth, but raw almonds are perfectly fine.

• Coconut: Flaked coconut gives the best texture. Sweetened or unsweetened works; just adjust sugar slightly if using unsweetened.

• Hands-on shaping: Lightly dusting your hands with confectioners’ sugar prevents sticking and makes the eggs smooth.

 

 

Serving Ideas and Occasions

These Easter eggs are perfect for holiday celebrations, gifting, or just indulging your sweet tooth at home. Serve them in pastel cupcake liners for a festive touch. They make lovely additions to Easter baskets or dessert tables, and their creamy coconut filling and chocolate coating make them stand out among standard candies.

Storage and Freezing Tips

• Refrigeration: Keep the eggs in the fridge, covered with aluminum foil, for up to two weeks.

• Freezing: Eggs can be frozen for longer storage. Place them on a tray first to freeze individually, then transfer to an airtight container. Thaw in the fridge before serving.

• Handling: Because of the cream cheese and butter, avoid leaving eggs out too long at room temperature.

FAQ

Q: Can I make these eggs without cream cheese?
A: Cream cheese adds the creamy texture, but you could experiment with a mixture of butter and sweetened condensed milk. The texture will be slightly different.

Q: Can I use almond butter instead of whole almonds?
A: You can, but whole almonds give the classic “Almond Joy” crunch and appearance.

Q: Is it safe for kids to help with the chocolate?
A: Yes, but be cautious with melted chocolate as it’s hot. They can help with shaping and decorating once chocolate has cooled slightly.

Q: How long do the eggs last?
A: Stored properly in the fridge, they last up to two weeks. For longer storage, freeze them.