Coconut Butter Cream Easter Eggs

As I mentioned in a post from last year, I have a thing for Zitner’s Butter Krak eggs. Zitner’s makes a large variety of chocolate Easter eggs, but my favorite by a mile are the rich, coconuty, weirdly named Butter Krak eggs. I still remember being very, very pregnant in 1996 and sending a co-worker out into the cold, slushy streets of Philadelphia with a dollar to fetch mama a Butter Krak egg, and he has the audacity to come back and plunk down a marshmallow egg on my desk. MARSHMALLOW? I bellowed, DOES THIS LOOK LIKE BUTTER KRAK TO YOU? THIS IS NOT BUTTER KRAK! I SAID BUTTER KRAK! IF I WASN’T NINE MONTHS PREGNANT I WOULD THROW THIS EGG AT YOUR GIANT HEAD INSTEAD OF EATING IT ANYWAY! Let’s just blame pregnancy hormones, shall we?

Today, many years later, I had the great idea of making some coconut butter cream eggs myself. This is definitely one of the easier desserts I’ve ever made. Messy? Yes. But not difficult. Well, not difficult once I quickly abandoned the idea of dipping in chocolate once, sprinkling more coconut on top, and then dipping a second time. Gravity, it turns out, can be kind of mean and very messy. But that’s okay! Nothing a few shakes of rainbow sprinkles couldn’t fix right up. I’m quite pleased with how well these turned out.

Coconut Butter Cream Eggs

1 stick (1/4 pound) unsalted butter, softened

16 ounces powdered (confectioner) sugar

1 teaspoon vanilla

1 – 2 tablespoons milk

1/2 cup unsweetened coconut. Please obey me about the unsweetened part. It will truly be too sickeningly sweet of you use sweetened coconut. I don’t want to be responsible for you developing diabetes; I’m skating on thin ice as it is.

Rainbow sprinkles (optional)

2 to 3 cups of high quality semi-sweet chocolate chips, melted per package instructions


In a heavy duty mixer with paddle attachment, beat butter and sugar until combined. Add vanilla and milk, one tablespoon at a time, and continue until very smooth. Add coconut and mix 30 to 60 seconds more, scraping down sides.

Shape 16 to 18 eggs and place on wax paper on a plate. Refrigerate for a few minutes until chilled and very firm.

Melt chocolate chips per package instructions or method of choice. Line a large cutting board with wax paper. Using a fork, dip and coat each egg in chocolate, then place on board. Apply sprinkles, if using.

Yield: 16 to 18 eggs

naked eggs


chocolate egg


8 thoughts on “Coconut Butter Cream Easter Eggs

  1. Pingback: Review: Zitner’s Butter Krak Eggs | Mom Mom's Apron

  2. Thank you for the recipe. I have been looking on the internet for where to purchase the delicious looking creations of Zitner’s butter Krak. Would like to try their entire range. :-)) They are not available in Australia, unfortunately.
    Saw them twice on the food network channel here in Australia. Wanted to try them ever since.

  3. I’m also a big fan of the Butter Krak eggs for many years! This year it was a disappoinment to see what they’ve done to these little treasures…they’re almost flat instead of the rounded center. We get less product and pay more for sure. I plan not to buy another box this year because of how they’re being made now. I did experiment last year and they turned out very good. I used the same recipe for the inside, but toasted some coconut to add to the melted chocolate which to roll them in. Just loved that cruncy krak of the toasted coconut while biting into each one!

    • They have been a disappointment for about two years now. I started making my own a few years ago just like you, mainly because everyone loves them and for as many as I need would have went bankrupt buying them! I omitted the milk. In fact I use the same recipe for my Irish Potatoes minus the toasted coconut and chocolate instead roll them in cinnamon.

    • Every year I search for a Zitner butter krak egg recipe and never found one.
      Your advise seems closest, with adding the toasted coconut to the chocolate! I have a box of the real ones, so wanting to open and dissect it to see if there is toasted coconut in the filling? I don’t think so.

  4. Don’t know what went wrong but this recipe failed me. I put 1 tablespoon of milk and this was too loose. I could not firm the eggs and everything was runny then when u melted the chocolate and tried to dip the eggs complete mush. DID I miss something here?

    • Sorry to hear they didn’t turn out for you. Not sure what happened, but some variables to consider:

      Was your butter softened too much? Did you add enough coconut? Did you refrigerate long enough before dipping?

  5. I don’t use milk at all. But I do add 1/4 – 1/2 tsp of “retail” imitation coconut flavor, or a couple of drops of commercial coconut candy flavoring. All to taste, of course. If I find the mixture is “melting” or too soft I cover and put it in the refrigerator until it has chilled and can be formed into the egg shape. Once eggs are shaped return to refrigerator until chilled to a hard consistency. They hold up better for dipping if they are hard.

    For peanut butter eggs:
    I drop the coconut and flavoring and add a 1/2 – 1 cup of really good natural unsweetened* peanut butter to the butter & powdered sugar. Mix until completely incorporated. Refrigerate until easy enough to form eggs. Refrigerate until hard before dipping.
    * make sure to use an unsweetened peanut butter or it’ll be too sweet.

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