Creamy Coconut Eggs
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
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 tablespoonsful of coconut mixture into egg shapes. Place on a wax paper-lined baking sheet. Freeze for 2 hours or until slightly firm.
Melt chocolate chips and shortening together. Remove eggs from the freezer a few at a time; dip into chocolate mixture until completely coated. Return to wax paper; refrigerate until hardened. Store in the refrigerator.
Yields 3 dozen.