COCONUT EASTER EGGS

COCONUT EASTER EGGS

8 ounces cream cheese -- softened

1 tablespoon butter -- softened

4 cups powdered sugar

1 cup coconut flakes

2 cups semisweet chocolate chips

1 tablespoon shortening

Combine the cream cheese and butter until smooth. Add powdered sugar and coconut, stir until completely mixed. Refrigerate dough for 1 1/2 hours or until easy to handle.

Using hands dusted with powdered sugar, mold dough into small egg shapes.

Place on a baking sheet lined with waxed paper. Freeze for two hours or until firm.

Melt together the chocolate chips and shortening; let cool slightly. Dip eggs into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. 

Store in the refrigerator.