Coconut Cream Eggs
Source: Taste of Home
Makes 36

8 ounces cream cheese, softened
1 tablespoon butter, softened
4 cups confectioners' sugar
1 cup flaked coconut
12 ounces semisweet chocolate chips
1 tablespoon shortening

In a mixing 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 tablespoons of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet.

Freeze for about 2 hours or until slightly firm.

Melt chocolate chips and shortening. Remove eggs from freezer a few at a time; dip into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. Store in the refrigerator.