Cherry Coconut Easter Eggs (Gluten-Free)

"Recipe from Nestle Australia website and also shown in March 2010 Australian Coeliac Magazine- featured as the cover recipe. I'm personally not a fan of wont be using it in my eggs. The photo on the site looks delicious - check it out on the link given below Use gluten-free ingredients if any variations are made to suit gf diet. Cooking time does not include refrigeration . This recipe uses Australian Metric measuring cups. 1 cup =250 if you are using US cups then I would measure in an extra 1/2 to 3/4 cup of coconut. Recipe makes 36 larger or up to 50 smaller eggs. We make the smaller size as the eggs are very rich for little tummies. You can see my eldest daughter Nadene making the eggs in the Kids Cooking Forum- original recipe here -"
photo by Jubes photo by Jubes
photo by Jubes
photo by Yankiwi photo by Yankiwi
photo by Yankiwi photo by Yankiwi
photo by Jubes photo by Jubes
photo by Jubes photo by Jubes
Ready In:
36-50 Easter Eggs




  • Combine the dessicated coconut, chopped cherries, a few drops of red food colouring and the condensed milk in a bowl and mix well. Add colouring a little at a time until you get a bright colour. We aimed for something like a 'cherry ripe' chocolate bar colour.
  • Roll heaped teaspoonfuls of the mixture into egg shapes. Squeeze the mix together and roll into ball shapes. Then shape with your hands to make oval egg shapes. If the mixture is too soft -- add a little more coconut and mix thoroughly.
  • Place eggs on a tray and refrigerate until firm.
  • Combine the melted chocolate with the copha or oil. You can just use chocolate without the copha or oil- these just give a glossier looking finish to the eggs.
  • Dip eggs into chocolate and again refrigerate.
  • Decorate as desired with melted NESTLÉ Dark Melts or White Melts (or any chocolate will do -really) that have been coloured with red food colouring.

Questions & Replies

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  1. Honeyofachef
    These were great. My daughters loved helping me shape them. I used low fat sweetened condensed milk as well. I left a few without chocolate and they were enjoyed as well. It made our Easter even more special, thanks.
  2. Yankiwi
    These were fabulous and my DH and I will make them every year. A lot of fun to make, and absolutely delicious. I used low fat sweetened condensed milk, otherwise followed the recipe exactly although I might put in a little more coconut next year. After a few days the red food coloring turned yellow which actually looked good against the red cherries. Everybody we have shared them with loved them. They taste just like a Mounds candy bar, only better. Thanks for posting.
  3. GingerlyJ
    very very nice
  4. AllergyGirl
    This is my first attempt at candy making, and all in all it was a success! Although, I don't think I'll be attempting it again. My eggs, although tasty, turned out looking a little more like turds than Easter eggs - which was a turn off to most of my guests. This is definitely because I didn't use the red food coloring, which is a MUST to avoid the poop-resemblance.



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