Description
White Chocolate Easter Egg Candies are creamy homemade Easter treats made with a sweet cream cheese filling mixed with coconut and nuts, shaped into festive eggs, and coated in smooth white chocolate. These no-bake candies are perfect for Easter baskets, dessert platters, and holiday gifting.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 tsp vanilla extract
- 4 cups confectioners’ sugar
- 1 1/2 cups shredded coconut
- 1 cup chopped nuts (such as walnuts or pecans)
- 12 oz white chocolate chips or white chocolate melting wafers
- 1 tsp coconut oil or shortening (optional, for smoother melting)
- Food coloring for decoration (optional)
- Sprinkles or Easter candy decorations (optional)
Instructions
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add the vanilla extract and mix until fully incorporated.
- Gradually add the confectioners’ sugar, one cup at a time, mixing well after each addition until a thick dough forms.
- Fold in the shredded coconut and chopped nuts until evenly distributed throughout the mixture.
- Cover the bowl and refrigerate the mixture for about 1 hour to firm it up.
- Scoop portions of the chilled mixture and shape them into small egg shapes using your hands.
- Place the shaped eggs onto a parchment-lined baking sheet and freeze for 20–30 minutes until firm.
- Melt the white chocolate chips or wafers in a microwave-safe bowl in 20–30 second intervals, stirring between each interval until smooth. Stir in coconut oil if using.
- Using a fork or dipping tool, dip each frozen egg into the melted white chocolate, coating it completely.
- Allow excess chocolate to drip off, then place the coated eggs back onto the parchment-lined tray.
- Decorate with sprinkles or colored chocolate drizzle if desired.
- Let the candies set at room temperature or in the refrigerator until the chocolate shell is fully hardened.
- Serve immediately or store in an airtight container in the refrigerator.
Notes
- Chilling the filling before shaping helps prevent the mixture from sticking to your hands.
- Freezing the shaped eggs ensures they hold their shape when dipped in melted chocolate.
- Add a small amount of coconut oil to the white chocolate for a smoother dipping consistency.
- Decorate with pastel-colored drizzle or sprinkles for a festive Easter look.
- Store candies in an airtight container in the refrigerator for up to one week.
- These candies can be frozen for up to two months if stored in layers separated with parchment paper.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 candy
- Calories: 210
- Sugar: 22 g
- Sodium: 65 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg