Coconut Cream Eggs

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Instructions:

1. In a large bowl, combine the shredded coconut, sweetened condensed milk, powdered sugar, vanilla extract, and salt. Mix well until everything is evenly combined and the mixture holds together when squeezed.
2. Take small portions of the coconut mixture and shape them into egg shapes using your hands. Place the shaped eggs on a baking sheet lined with parchment paper. You should get around 12-16 eggs depending on the size you prefer.
3. Once all the eggs are shaped, place the baking sheet in the refrigerator for about 30 minutes to firm up the eggs.
4. While the eggs are chilling, melt the chocolate in a heatproof bowl set over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring in between until smooth.
5. Using a fork or a candy dipper, dip each coconut egg into the melted chocolate, making sure it’s completely coated. Tap off any excess chocolate and place the coated egg back onto the parchment-lined baking sheet.
6. If desired, decorate the chocolate-coated eggs with sprinkles, chopped nuts, or additional drizzles of melted chocolate.
7. Once all the eggs are coated and decorated, place the baking sheet back in the refrigerator to allow the chocolate to set completely, usually for about 1 hour.
8. Once the chocolate coating is firm, your coconut cream eggs are ready to enjoy! Store any leftovers in an airtight container in the refrigerator.

These homemade coconut cream eggs make a delightful Easter treat or anytime indulgence for coconut lovers. Enjoy!