Mounds Coconut Cream Eggs With Hershey’s Chocolate Coating

I can still picture them – those perfectly shaped, snow-white coconut eggs, nestled in a bed of crinkled foil, waiting to be devoured. My grandmother, a woman who believed in the power of butter and the necessity of dessert, would craft these every Easter. The rich, dark chocolate coating, courtesy of Hershey’s finest, gave way to a sweet, almost ethereal coconut filling. It wasn’t just candy; it was a symbol of spring, family, and the sheer joy of indulging in something truly special. It’s a taste of childhood that I’m thrilled to share.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 5 minutes
• Refrigeration Time: 1-2 hours
• Total Time: 3 hours
• Yields: Approximately 40 candies
• Serves: 20
• Dietary Type: Not Gluten-Free

Ingredients

For the Coconut Cream Eggs:

• 6 tablespoons butter, melted, no substitutes
• 1/3 cup light corn syrup
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 3 1/2 cups powdered sugar
• 3 1/4 cups coconut
• Additional powdered sugar for kneading

For the Chocolate Coating:

• 2 (8 ounce) boxes semisweet baking chocolate
• 3 tablespoons shortening, no substitutes
• 1 1/2 teaspoons shortening, no substitutes

Equipment Needed

• Large bowl
• Mixer (hand or stand)
• Measuring cups and spoons
• Waxed paper or parchment paper
• Cookie sheets or trays
• Saucepan
• Double boiler or heat-safe bowl

Instructions

1. In a large bowl, stir together the melted butter, light corn syrup, vanilla, and salt. This is your creamy base, so ensure the butter is fully melted and incorporated for a smooth texture.

2. Gradually add the powdered sugar and coconut to the wet ingredients, beating until well blended. Start with the mixer on low speed to prevent a powdered sugar explosion, then increase the speed as it incorporates. The mixture should form a cohesive dough.

3. Sprinkle about 1 tablespoon of additional powdered sugar on a flat surface. This prevents sticking during the kneading process. Knead the dough for about 5 minutes. Kneading helps to develop the structure of the dough and ensures a smooth, pliable consistency.

4. Using approximately 1 1/2 teaspoons of the mixture for each candy, shape the dough into egg shapes. Aim for consistent sizes for even coating and a professional look. Don’t overwork the dough at this stage.

5. Place the shaped coconut eggs on waxed paper or parchment paper-lined trays or cookie sheets. This prevents them from sticking and makes for easy removal later.

6. Refrigerate the coconut eggs for 1-2 hours before dipping them into the chocolate coating. This chilling period is crucial for firming up the eggs, making them easier to handle and ensuring the chocolate coating adheres properly.

7. After coating the chilled eggs, loosely cover them and store in a cool, dry place.

Chocolate Coating Preparation:

8. In a saucepan over medium heat, or in a double boiler/heat-safe bowl set over simmering water, melt the semisweet baking chocolate and shortening. Stir constantly to prevent scorching.

9. Important: Whatever you do – DO NOT ADD ANY WATER to the melting chocolate. Even a tiny drop can cause the chocolate to seize and become grainy, ruining the coating. Patience is key to a smooth, glossy finish. The shortening helps to make the chocolate smoother and easier to work with.

10. Once the chocolate is completely melted and smooth, remove it from the heat.

11. Using dipping tools or a fork, carefully dip each chilled coconut egg into the melted chocolate, ensuring it’s fully coated. Gently tap off any excess chocolate.

12. Place the chocolate-coated eggs back onto the waxed paper-lined trays or cookie sheets.

13. Allow the chocolate coating to set completely before serving. This may take an hour or two at room temperature, or you can speed up the process by refrigerating them for a shorter period.

Expert Tips & Tricks

• Temperature is Key: Ensure the melted butter is not too hot when adding it to the other ingredients; otherwise, it may melt the powdered sugar.
• Coconut Consistency: Adjust the amount of coconut slightly to achieve the desired dough consistency. If the dough is too wet, add a bit more coconut. If it’s too dry, add a tiny bit more melted butter.
• Chocolate Tempering (Optional): For a truly professional finish, consider tempering the chocolate. This involves carefully controlling the heating and cooling process to create a smooth, glossy, and stable chocolate coating. While not strictly necessary, it elevates the final product.
• Dipping Techniques: Use dipping tools or a fork to submerge the coconut eggs in the chocolate, ensuring even coverage. Gently tap off any excess chocolate before placing the dipped eggs back onto the waxed paper.
• Make Ahead: You can prepare the coconut filling up to 2 days in advance and store it in the refrigerator. This can save time when you’re ready to assemble the eggs.
• Preventing Seizing: If your chocolate does seize (become grainy) despite your best efforts, try adding a tablespoon of hot vegetable oil and stirring vigorously. This sometimes helps to bring it back together, though the texture may not be quite as smooth as it would have been otherwise.

Serving & Storage Suggestions

Serve the Mounds Coconut Cream Eggs chilled or at room temperature. They are best enjoyed within 3-4 days of making them.

• Storage: Store the candies in an airtight container in a cool, dry place. Avoid storing them in the refrigerator for extended periods, as this can cause the chocolate to bloom (develop a white coating). They can be frozen for up to a month, but the texture of the coconut filling may change slightly upon thawing.
• Presentation: Arrange the candies on a decorative plate or in a festive candy dish. They also make a delightful addition to Easter baskets or as a homemade gift.
• Pairing: Enjoy these coconut cream eggs with a glass of cold milk, a cup of coffee, or a light dessert wine.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	349 kcal	17%
Total Fat	21.4 g	33%
Saturated Fat	14.7 g	73%
Cholesterol	9.2 mg	3%
Sodium	94 mg	4%
Total Carbohydrate	42.9 g	14%
Dietary Fiber	3.6 g	14%
Sugars	35.5 g	71%
Protein	1.9 g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dark Chocolate: For a more intense chocolate flavor, use dark chocolate instead of semisweet chocolate.
• White Chocolate: For a sweeter, more decadent treat, use white chocolate.
• Extracts: Experiment with different extracts in the coconut filling, such as almond extract, rum extract, or peppermint extract.
• Coconut Flakes: For added texture, toast the coconut flakes before adding them to the filling.
• Food Coloring: As my original recipe suggested, for a festive touch, add a few drops of food coloring to the coconut filling to tint it for holidays like Christmas.
• Nuts: Add chopped nuts, such as almonds or pecans, to the coconut filling or sprinkle them on top of the chocolate coating.

FAQs (Frequently Asked Questions)

Q: Why is my chocolate seizing when I try to melt it?
A: Chocolate seizes when even a small amount of water comes into contact with it. Ensure all your equipment is completely dry and avoid introducing any moisture during the melting process.

Q: Can I use margarine instead of butter?
A: While margarine can be used, butter provides a richer flavor and better texture in the coconut filling. It’s recommended to stick with butter for the best results.

Q: How long will these candies last?
A: These Mounds Coconut Cream Eggs are best enjoyed within 3-4 days of making them, stored in an airtight container in a cool, dry place.

Q: Can I freeze these candies?
A: Yes, you can freeze them for up to a month, but the texture of the coconut filling may change slightly upon thawing.

Q: My coconut filling is too dry. What should I do?
A: Add a tiny bit more melted butter, a teaspoon at a time, until the mixture reaches the desired consistency. Be careful not to add too much, or it will become too wet.

Final Thoughts

These Mounds Coconut Cream Eggs with Hershey’s Chocolate Coating are more than just a recipe; they’re a tradition. They’re a reminder of simple pleasures, shared moments, and the joy of creating something delicious with your own hands. I encourage you to try this recipe and experience the magic for yourself. Don’t be afraid to experiment with variations and make it your own. And please, share your creations and feedback – I’d love to hear how they turned out! Perhaps enjoy one with a robust cup of dark roast coffee – the bitterness balances the sweetness perfectly. Happy baking!