Coconut Cream Eggs
8 ounces cream cheese, softened
1 tablespoon butter, softened
4 cups powdered sugar
1 cup coconut flakes
2 cups semi-sweet chocolate chips
1 tablespoon shortening
In a mixing bowl, beat the cream cheese and butter until smooth.
Now add the sugar and coconut, and mix in well.
Refrigerate for 1 1/2 hours or until easy to handle.
Using hands dusted with powdered sugar, mould rounded tablespoonfuls of coconut mixture into egg shapes.
Place on waxed paper lined baking sheet.
Freeze for 2 hours or until slightly firm.
Melt chocolate chips and shortening.
Remove eggs from the freezer a few at a time.
Dip into chocolate mixture until completely coated.
Return to waxed paper.
Refrigerate until hardened.
Store in the refrigerator.