Makes about 60 eggs, depending on how you size them
4tablespoonsunsalted butter, very soft
5tablespoonscoconut oil; divided
8ouncescream cheese, very soft
20ouncesbitter-sweet chocolate chips (this is usually 2 bags)
60pistachios, unshelled (optional)
Chopped nuts, sprinkles, etc. for topping the chocolate (optional)
Line 2 large baking sheets with parchment paper; set aside.
In a large bowl mix together the butter, 4 tablespoons of coconut oil, and cream cheese until well combined.
Add the confectioners sugar, 1 cup at a time, then add the salt, vanilla, and coconut oil - mix well. You can use your hands here!
Add the shredded coconut, and mix until well blended. (I use my hands for this to make sure it's really well combined).
Place the mixture in the refrigerator to chill for 30 minutes.
After 30 minutes, remove bowl from fridge and form 2 tablespoon sized scoops into egg shapes with your hands. *It's helpful to sprinkle some confectionary sugar on your hands so the eggs don't stick to them! I keep the bag very close by at all times ;)
Place each egg on prepared baking sheet.
When you are done, add nuts on the top of each egg - if using - pressing them into the coconut just slightly, so they don't fall out.
Place pans in the freezer for 45 minutes.
While they're freezing, you can make your chocolate!
Heat the chocolate and coconut oil in a a double boiler over just simmer water until chocolate is completely melted and can be whisked smooth. Alternatively you can do this in the microwave, just be sure to use a heat proof dish and use the lowest setting. I usually microwave my chocolate in 20 second increments, whisking in between.
When the eggs are ready to be dipped, place the bottom of the egg onto a fork, and dip it into the chocolate, letting it completely submerge before pulling it back up and placing it back on the parchment lined sheet. Repeat for all eggs.
Place the chocolate dipped eggs back in the freezer or refrigerator for a few minutes to harden.
When ready to serve, place each egg in cupcake wrappers or on a large serving platter lined with parchment paper.
Store in the refrigerator until needed, covered with saran wrap or foil.