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Coconut Cream Eggs


Makes 16 eggs


You’re going to love, love, love these easy-to-make Coconut Cream Eggs. Substitute different extracts (think lemon or orange) and dip in milk, semi-sweet or dark chocolate coatings to customize your Easter candy creation.


2 1/2 cups confectioners’ sugar

1/2 cup (1 stick) butter, melted

2 tablespoons sweetened condensed milk

1 tablespoon MCCORMICK Coconut Extract With Other Natural Flavors

12 ounces milk, semi-sweet or dark baking chocolate, chopped



1.Beat sugar, butter, condensed milk, and extract in large bowl with electric mixer on medium speed, until well blended and smooth. Shape mixture into 1-inch balls, then gently roll to form an egg shape. Place on wax paper-lined tray. Refrigerate 1 hour.

2.Melt chocolate in medium microwavable bowl on MEDIUM (50% power), 1 1/2 minutes, stirring after 1 minute.

3.Using a fork, dip 1 egg at a time into the melted chocolate. Tap back of fork 2 to 3 times against edge of dish to allow excess chocolate to drip off. Place egg on wax paper-lined tray. Repeat with remaining eggs.


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