¾ cup coconut butter (made from about 4 cups coconut flakes)

1 ½ cups unsweetened shredded coconut

1 teaspoon vanilla extract (for filling)

¼ cup pure maple syrup

1 ½ cups paleo or vegan chocolate chips

2–3 tablespoons coconut oil

½ teaspoon vanilla extract (for chocolate coating)

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In a food processor, combine coconut butter, shredded coconut, 1 teaspoon vanilla extract, and maple syrup. Blend until thick and sticky. Add melted coconut oil if too dry.
Scoop 1–2 tablespoons of the mixture and shape into oval eggs. Place on a parchment-lined tray.
Freeze for 20–30 minutes until firm.
Melt chocolate chips with 2–3 tablespoons coconut oil using a microwave or double boiler, stirring until smooth. Add ½ teaspoon vanilla extract.
Dip each chilled coconut egg into the melted chocolate, coating evenly. Tap off excess and return to the tray.
Refrigerate or freeze for 15–20 minutes until the chocolate is fully set.
Optional: Drizzle extra chocolate or sprinkle with shredded coconut before the coating hardens.
Store the eggs in an airtight container in the refrigerator until ready to serve.

Add a pinch of sea salt to the filling for a sweet-salty balance.

Press a whole almond into the center for an almond-joy style version.

Use dark chocolate for a richer flavor or semi-sweet for a lighter one.

Freeze for up to 3 months; thaw before serving.

For a decorative touch, drizzle chocolate or top with coconut flakes or edible gold dust.