These coconut cream eggs are dairy-free, easy to make, and deliciously sweet!
Prepare a baking sheet with parchment paper and set aside.
In a medium bowl, pour melted coconut butter, coconut flour, and desiccated coconut. Add in optional maple syrup if desired.
Mix coconut batter together until well combined.
Take about a tbsp of coconut mixture and roll into a ball. Lightly flatten it with your palm and pin one rounded edge of the coconut ball to form an egg. Place on the baking sheet. Repeat for the remaining coconut mixture.
Place baking sheet into the freezer for at least 15 minutes.
Nearing the end of the freezing time, melt chocolate in a small microwavable bowl in 20-30 second increments, making sure to stir after each time.
Remove baking sheet from freezer and place parchment paper with eggs onto the counter top. Place a new pieces of parchment paper onto the baking sheet and place a cookie cooling rack on top.
Using a fork, dip one coconut egg into the melted chocolate and flip over to evenly coat. Place the chocolate coconut cream egg onto the cooling rack and repeat for the remaining eggs.
Place cooling rack on top of baking sheet in the freezer for 20 minutes.
Remove and enjoy! Store in the fridge.