Coconut flakes: We've made this recipe both with sweetened and unsweetened coconut flakes. We personally prefer the sweetened option, but they still taste perfectly delicious with unsweetened coconut. Be sure to look for shredded or desiccated coconut, not coconut flakes, which are much larger and won't blend as well. 

You don't need a special mold to make this recipe! Yes, it's certainly easier (and much neater) with one, but it's not too much extra work to make them by hand. 

Let the filling chill before shaping: If you're not using a chocolate mold, it's best to let the coconut filling chill for about 15 minutes before shaping. It's pretty soft at room temperature, so it's difficult to form into an egg shape. After shaping, you can even pop them in the freezer for a few minutes to make it easier to coat them in chocolate. 

Storage: Store in an airtight container in the fridge with each layer separated by parchment paper. They keep very well in the refrigerator for up to a week. You can keep them at room temperature for a few hours, but any longer and they will get pretty messy. 

Freezer storage: Alternatively, you can store in the freezer for up 2-3 months. Just be sure to separate each layer with parchment paper so they don't stick!