Here in the Mid-Atlantic, coconut, peanut butter, or buttercream chocolate-covered eggs are ubiquitous at Easter. If you like them, you typically have a preferred flavor of the bunch, and coconut gets my vote! These are simple to make, deep and rich in flavor, and are not terribly sweet. After Easter, they’re perfect for a candy fix in any shape you like.

Chocolate-coconut Easter eggs

Yield: Approximately 1 dozen

1.5 cups shredded unsweetened coconut

1/2 cup coconut cream*

1/4 cup light honey

Tiny pinch sea salt

Seeds scraped from 1/2 vanilla bean pod

2.5 tbsp. coconut oil

7 oz. very dark chocolate (I use 80%)

Combine coconut, coconut cream, honey, salt, and vanilla bean in a medium bowl and stir well. Melt 1.5 tbsp. coconut oil and stir into mixture. Refrigerate for about an hour.

Line a cookie sheet with parchment paper. Shape mixture into egg shapes with two teaspoons and place onto cookie sheet. Freeze for at least two hours until very firm.

Melt chocolate in the bowl of a double-boiler or in a medium bowl over a pot of simmering water. Remove from the heat. Add remaining tablespoon of coconut oil and stir until completely incorporated and melted. Let cool slightly. Dip each egg completely in chocolate (I use a chopstick to flip them) and allow the excess to drain; place back on cookie sheet. Freeze again for at least two hours before serving.

*Turn a can of coconut milk upside down and refrigerate overnight. The cream will separate from the water and one can should yield the 1/2 cup this recipe calls for.