A good coconut cream eggs recipe requires 3 ounces of cream cheese, 1/2 teaspoon each of vanilla and coconut extract, 3 cups of powdered sugar, 1 cup of shredded coconut and 1 pound of chocolate candy coating. This recipe does not require cooking, other than to melt the candy coating.
First, mix the cream cheese and vanilla together in a large bowl. The mixing can be done by hand, but it is best to use an electric mixer if one is available. Mix the cream cheese and vanilla together until the cream cheese is smooth. Add 2 cups of the powdered sugar to the ingredients in the bowl, and continue to mix them together until the sugar is completely incorporated. Add the remaining cup of powdered sugar, and combine the ingredients.
Add the shredded coconut, 1/8 teaspoon of salt, if desired, and coconut extract to the bowl. About 1/3 cup of chopped nuts, such as macadamia nuts or cashews, can also be added to recipe at this stage. Slowly mix the ingredients together until the mixture is slightly firm. Make sure that the mixture is not dry and stiff. Add powdered sugar or extra cream cheese to improve the texture of the mixture, if required.
Roll the cream cheese filling mixture into small egg-shaped balls and place them on a baking sheet. Place the egg-shaped desserts in the refrigerator. Melt the white chocolate candy coating in the microwave using a microwave safe bowl. Remove the eggs from the refrigerator, and dip them in the candy coating. Refrigerate the coated eggs for 30 minutes.