Creamy Coconut Eggs

Yield: 3 dozen

Ingredients

• 8 ounces cream cheese, softened
• 1 tablespoon REAL butter, softened
• 4 cups confectioners' sugar
• 1 cup flaked coconut
• 2 cups (12 ounces) semisweet chocolate chips
• 1 tablespoon solid white shortening

Instructions

1. In a mixing bowl, beat cream cheese and butter until smooth.
2. Add sugar and coconut.
3. Refrigerate for 1 1/2 hours or until easy to handle.
4. Using hands dusted with confectioners' sugar, mold rounded tablespoonsful of coconut mixture into egg shapes.
5. Place on a wax paper-lined baking sheet.
6. Freeze for 2 hours or until slightly firm.
7. Melt chocolate chips and shortening together.
8. Remove eggs from the freezer a few at a time; dip into chocolate mixture until completely coated.
9. Return to wax paper; refrigerate until hardened.
10. Store in the refrigerator.