These no-bake coconut cream scoops are a holiday game-changer. Imagine tender cake bites, wrapped in luscious white chocolate and adorned with vibrant sprinkles. They’re a delightful addition to any festive gathering.
Pack a bunch for a picnic or BBQ, and watch them disappear in seconds.
Craving a unique treat for July 4th? Say no more! These patriotic coconut cream scoops are all you need. If cake balls are new to you, you’re in for a delightful surprise. Every mouthful combines the richness of cake with the creamy goodness of white chocolate – an absolute treat!
And the best part? Making these cake balls is a breeze. Fun fact: I got a tad overenthusiastic the other day and sprinkles found their way into my melted white chocolate. Midway, the glossy white started flaunting a subtle blue hue, thanks to the glittery sprinkle mishap.
° 8 oz of cream cheese, softened
° 1 tablespoon of softened butter
° 4 cups of powdered sugar, (icing sugar)
° 1 cup of grated coconut
° 1 bag (12 oz) of melting chocolate chips
* DIRECTIONS :
Your baking sheet must be lined wiith parchment paper; put aside.
Then choose a medium bowl and beat together cream cheese and butter with a hand mixer until blended. Now that it’s mixed, you can gradually add powdered sugar, then add coconut and make sure it’s well incorporated using a mixing spoon. And please refrigerate about about 1 hour.
At this point, you need to sprinkle your hands with powdered sugar and mold the coconut mixture into an egg shape.
Coconut eggs should be placed on baking paper and frozen for about 1 hour.
Now you had better melt the chocolate fondant according to the instructions on the package.
Once cooked, dip the egg into the chocolate with a fork and turn it over to cover completely. Then, help transfer the chocolate coated egg to the parchment paper using a second fork.
Remember to always refrigerate for about 5-10 minutes for the chocolate to harden.
And yes, serve immediately or store in the refrigerator in an airtight container; as wanted.