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Easter Eggs

Joan Zaffary

"If you want to wow your family with extra special Easter eggs, this is the recipe for you! These are peanut butter and coconut cream eggs dipped in chocolate. They are both delicious and beautiful!"
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3 h 10 m servings 226 cals
Original recipe yields 60 servings (60 eggs)


  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
  2. Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
  3. Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.

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Read all reviews 102
  1. 118 Ratings

Most helpful positive review

Thank you for this recipe, I have been looking for it. We made these when I was young and I wanted to make for my kids. I tinted a portion (about 1/3)of the cream mix yellow for the yolks and...

Most helpful critical review

I wasn't impressed with these eggs. I think it was the cream cheese.

Most helpful
Most positive
Least positive

Thank you for this recipe, I have been looking for it. We made these when I was young and I wanted to make for my kids. I tinted a portion (about 1/3)of the cream mix yellow for the yolks and...

After taking these to a church luncheon, I was inundated with compliments! I did double the butter this recipe called for which made the filling much smoother. I made vanilla, chocolate and bu...

Great recipe!! I made these for Easter and they were a huge hit. I used 16 oz of natural peanut butter (because I love peanut butter) and they were very creamy. Thanks for this recipe, I'll u...

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 cho...

Wonderful ! When I was a kid we had "cooking class" in school and we made Easter Eggs. They were good ...people didn't have money to buy much of anything....They were made with mashed potatoes ...

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 ...

This is a very good candy recipe. The filling(s) is so smooth. They just melt in your mouth. I will not make this WHOLE recipe again. It is A LOT! of candy. I made the pieces about the size...

Instead of egg shapes, we simply rolled the dough into balls about 3/4" in diameter. The recipe then makes about 150 balls, requiring 50% more of the chocolate/shortening mix for dipping. But ...

This is the second year in a row I've made these eggs. Last year, I ran out of the chocolate dipping sauce and there was a tremedous amount of chocolate left on the eggs and on the wax paper wh...