Description
These toasted coconut Easter egg bites are a festive no-bake dessert filled with creamy white chocolate and coconut, hiding a cheerful yellow “yolk” center. Sweet, simple, and ideal for spring dessert trays or edible Easter gifts.
Ingredients
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1 cup shredded sweetened coconut, toasted
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1 cup white chocolate chips
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1/2 cup sweetened condensed milk
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1/2 teaspoon vanilla extract
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Yellow candy melts or yellow-tinted white chocolate (for yolk)
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Extra toasted coconut, for coating
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Silicone egg molds or hands for shaping
Instructions
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Toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring often. Let it cool.
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Melt white chocolate chips in a microwave-safe bowl in 30-second bursts, stirring until smooth.
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Mix in sweetened condensed milk, vanilla, and 3/4 of the toasted coconut until the mixture forms a soft dough.
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Roll small balls from yellow candy melts to create the “yolk” centers and set aside.
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Take a portion of the coconut mixture, flatten it, and wrap it around each yellow center to form egg shapes.
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Roll the finished eggs in the remaining toasted coconut to coat.
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Place on a tray and chill for 20–30 minutes until set.
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Serve as bite-sized treats or wrap in clear cellophane for a sweet Easter gift.
Notes
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Use gel food coloring to tint white chocolate if yellow candy melts are unavailable.
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These store well in the fridge for 3–4 days in an airtight container.
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Great for getting kids involved in shaping and decorating.
