Ingredients
- ½ cup unsalted butter, softened
- 1 package (8 oz) cream cheese, softened
- 1 tsp vanilla extract
- 6 cups powdered sugar
- 2 cups sweetened shredded coconut (optional, for texture)
- 2 cups semisweet chocolate chips
- 2 tbsp shortening or coconut oil
- Optional: food coloring, pastel sprinkles, white chocolate for drizzling
Instructions
- Beat the butter, cream cheese, and vanilla in a large mixing bowl until smooth and creamy.
- Gradually mix in the powdered sugar until the filling comes together into a thick, pliable dough. Stir in shredded coconut if desired.
- Divide the mixture if using food coloring, tinting each portion in soft pastel shades.
- Shape the mixture into small egg shapes and place on a parchment-lined baking sheet. Chill in the refrigerator for about 1 hour, or until firm.
- In a microwave-safe bowl, melt the chocolate chips with shortening in 30-second intervals, stirring until smooth.
- Dip each chilled candy into the melted chocolate, letting excess drip off, and place back on the parchment.
- If decorating, add sprinkles immediately or drizzle with melted white chocolate once the coating is set.
- Refrigerate until the chocolate hardens completely before serving or packaging.
Notes
- Can add shredded coconut for texture.
- Use food coloring to tint candies for festive look.
- Can fill centers with peanut butter or caramel for variation.
- Store in an airtight container in the fridge for up to 2 weeks or freeze up to 2 months.
- Allow candies to sit at room temperature a few minutes before serving for softer centers.
- Candy melts can be used instead of chocolate chips for easier coating and pastel colors.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Candy
- Method: No-bake, chilling, dipping
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 candy
- Calories: 110
- Sugar: 12g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
