Coconut Cream Eggs Recipe

Ingredients

1 package (8 ounces) cream cheese, softened1 tablespoon butter, softened4 cups confectioners’ sugar1 cup sweetened shredded coconut2 cups semisweet chocolate chips1 tablespoon shortening

Preparation

In a bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1-1/2 hours or until easy to handle. Using hands dusted with confectioners’ sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a 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.