Ingredients
Scale
- 3 cups (240g) unsweetened shredded coconut
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional but classic)
- Pinch of salt
- Pastel-colored sprinkles or sanding sugar (for rolling)
- Optional: mini chocolate chips or chopped nuts
Instructions
- Mix filling: In a bowl, combine shredded coconut, sweetened condensed milk, vanilla, almond extract (if using), and salt. Stir until fully blended. Chill 15–20 minutes to firm up (easier to shape).
- Shape eggs: Scoop 1-tbsp portions and roll into ovals (like eggs). Place on a parchment-lined tray.
- Roll in color: Pour sprinkles or sanding sugar into shallow bowls. Roll each coconut egg gently to coat.
- Set: Chill 30+ minutes to firm. Store refrigerated.
💡 Pro Tips:
– For healthier version: Use ¾ cup maple syrup + 2 tbsp coconut oil instead of condensed milk (mixture will be softer; freeze to set).
– Add natural food coloring to the mixture for tinted centers (e.g., beet powder for pink, matcha for green).
– Package in mini cupcake liners for gifting!
Prep Time & Nutrition (per egg, makes ~24):
Prep Time: 15 min (+ chilling) | Total Time: 35 min
Servings: 24 | Calories: 90 | Net Carbs: 8g | Fats: 6g | Protein: 1g
Servings: 24 | Calories: 90 | Net Carbs: 8g | Fats: 6g | Protein: 1g