Reviewed: Jul. 5, 2009

These are really excellent. I highly recommend toasting some whole almonds and wrapping the coconut around them before dipping into chocolate. Tastes like the candy bar, but WAY better. I used natural peanut butter and thought those had the perfect amount of peanut butter flavor. Regular PB probably would not have as strong of a flavor and it would be sweeter.

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Noochie Mama

Cooking Level: Intermediate

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Reviewed: May 27, 2009

These are awesome! I followed the recipe exactly and the coconut eggs taste phenomenal! Next time, I am only going to make the coconut. I tempered my choclate, so I would get that crisp, dry chocolate shell that does not need to be refridgerated. I have made the coconut eggs several times and I even bring them to barbeques. Everyone is amazed how wwonderful and professional these taste. I HIGHLY recommend tempering your chocolate and using onlu milk chocolate for that real candy taste. I also recommend that your FREEZE the eggs before dipping them into chocolate. Dipping into chocolate can sometimes me tricky or difficult if you are new to it, you may find it to be messy, but it takes time, patience, and practice to get the hang of it.

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: May 7, 2009

Loved this. It was split who preferred coconut and who preferred peanut butter-- but these were a hit (they tasted better than Reese's according to some of my guests). Two things: 1) You need more chocolate than is recommended. I'd buy an extra bag and just melt as much is necessary when you get to the bottom (it also depends on how large you make them). 2) Dipping them in the chocolate is kind of difficult (without making a ridiculous mess). Something really easy is to use chopsticks or skewers as chopsticks. It makes it so you can cover the entire candy without having large holes of missing chocolate.

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sweetsforsteph

Cooking Level: Intermediate

Home Town: Irvine, California, USA

Living In: Provo, Utah, USA

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Reviewed: Apr. 22, 2009

Very good. Makes more than I expected.

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katswirlz

Home Town: Southgate, Michigan, USA

Living In: Dearborn, Michigan, USA

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Reviewed: Apr. 22, 2009

the end result is good. but dont think i would make again, not worth the work/ingredients. but people did like it! ( made for easter 2009)

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dakotaspain

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Reviewed: Apr. 22, 2009

I've died and gone to heaven. These are incredibly creamy and delicious. If it were on a scale of 10, I would give it 9 stars. I needed more chocolate to cover, about double. While probably not necessary, I also added 4 oz of peanut butter. Absolute heaven. I have made peanut butter cups for years, but never with cream cheese; I could not believe the difference it made. As for the coconut ones, both myself (only like coconut on a few things) and my husband and kids (all of whom love all things coconut) thought these were fantastic. For forming, just take a regular, oval cereal spoon, scoop some up in it and cup your hand over it to form little eggs. You'll get about 80-100 all total, depending on how much you nibble in the process :)

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danab

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Reviewed: Apr. 22, 2009

Creamy and delicious. I could eat these year round. My husband commented that the peanut butter eggs are better than reese! My only critique is the name...simply because these are great for any holiday or sweet craving! Thanks for the recipe.

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saucymama

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2009

These were really good! Next time I'll use less coconut cuz those ones were really dry. The peanut ones should be alot smalled too because they were a bit too rich. I will definately make these again, and probably not just during easter. Thanks for the recipe!

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Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Apr. 15, 2009

Although after making them I was not to sure of them... I had multiple people say the coconut was the best choc. they have ever had (they thought I got them from See's candies!).

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smkaz3

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Reviewed: Apr. 14, 2009

This turned out pretty good, just very sweet. I split it into 3 flavors, coconut, peanut butter and mint. I had good feedback on all. I could have used more coconut (I used one full bag of sweetened coconut flakes) for the coconut 'eggs' though. The mint tasted like a junior mint, i just put a tablespoon of peppermint extract in, and the peanut butter ones tasted like buckeyes. I had to freeze the batter for a bit before making the balls ( I couldn't shape eggs well enough so I just made balls) becuase it wasn't hard enough to and just stuck to my hands. I then had to freeze it again prior to dipping in the chocolate and one more time after dipping in chocolate. I couldn't find an easy way to dip (I used a corn on the cob holder and jabbed it in) so mine weren't completely covered, there was a small hole in the top where I was sticking them to coat. It worked out OK though becuase you could see the flavor they were. All in all, making the filling was easy, but freezing took most of the day. It turned out pretty sweet but I liked them and no one complained! They were gone by the end of the day and I had a few people ask for the recipe. I would make again!!!

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Remembering Bella

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Reviewed: Apr. 13, 2009

My kids and I made these for Easter. We used real butter, and milk chocolate chips. We gave some to our neighbors and dinner guests...both raved how good they were! We'll certainly make again. Thanks for sharing!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Apr. 13, 2009

I made these for the family this Easter. A big hit! The kids love the peanut butter ones while hubby raved about the coconut ones -- so everyone was happy!!!

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ACPHIFER

Cooking Level: Intermediate

Home Town: Salem, New Jersey, USA

Living In: Athens, Pennsylvania, USA

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Reviewed: Apr. 13, 2009

The filling was easy to whip up and tasted excellent! The coconut tasted like a mounds candy bar, so good. However, I had a little problem with the chocolate chips. They didn't melt so well. So I just melted them 2 cups at a time, and had much more success (after dumping two failed attempts). That was NOT my first time melting chocolate, I do it often. I have no idea what went wrong, but I figured it out. They were a little big, next time I will make them smaller, but they tasted wonderfully.

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redjanel

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2009

My family raved about these. My husband thought the coconut ones tasted like Mounds candy bars on steroids. My kids in peanut butter heaven over the others. I used a dough scoop that was approximately 2 TBS to get consistency in size, and this recipe made about a dozen of each. My family has asked that we make these every Easter from now on!

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Mrs_Mike

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Victorville, California, USA

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Reviewed: Apr. 11, 2009

I did not care for these. The choc chips hardened before I could dip the eggs making a big mess. I couldn't use the chocolate. Very disappointed.

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Marianne

Home Town: Ivesdale, Illinois, USA

Living In: Saint George, Utah, USA

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Reviewed: Apr. 11, 2009

GREAT RECIPE- I used a sheet of Easter egg mould's and they turned out great I made white and milk chocolate to make 2 different kind of peanut butter eggs. I had 11 people for Good Friday and they loved them!!

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Dorothy

Cooking Level: Intermediate

Living In: Niagara Falls, Ontario, Canada

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Reviewed: Apr. 11, 2009

These were delicious. A tip for dipping them in chocolate: skewer each egg with a plastic toothpick before coating them. Holding onto the toothpick, roll them around in the chocolate and allow to freeze. Once hardened, remove the toothpicks. Be sure not to use wooden toothpicks or they'll break when you try and take them out of the eggs. Next time I'll probably just make the peanut butter eggs, as everyone seemed to prefer them to the coconut.

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dessert_fiend

Cooking Level: Beginning

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Reviewed: Apr. 11, 2009

These are great! I did only rate it 4 stars because I did decide to add an addtional stick of butter (2 total) It made the batter MUCH better, not so sweet & more creamy. I divided into 3 parts, one for adding 1/4 cup cocoa powder, one with a bag of coconut & one with 1 small jar of jif. These are wonderful but do take some extra time.

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lgebski

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Reviewed: Apr. 11, 2009

These are delicious! I thought they would be too sweet but they were just right. I did half the recipe and replaced the margarine for unsalted butter. The recipe just calls for shredded coconut, i used the unsweetened kind. The peanut butter ones were very good, but the coconut were my favorite, they tasted like bounty bars (even better) As for the chocolate, i used the melting chocolate wafers available in the bulk sections at the grocery store, they turn crispy hard in minutes. When dipping it can become quite the task; i found the pb ones to be the most difficult even though they were frozen. I placed the candy on a fork and with a spoon poured the melted chocolate over them.

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Isa

Living In: Edmonton, Alberta, Canada

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Reviewed: Apr. 10, 2009

Everyone who tries these loves these. The peanut butter ones are better than a Reeses Egg! Never tried the coconut just don't like coconut. I made mine small about the size of of walnut, I used a teaspoon to help me make the egg shape. I will be making these every Easter.

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