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Coconut Cream Eggs

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By leo
Member since 2006

Serves 4 - 8 | Prep Time 20 | Cook Time 20


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.

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