Coconut Cream Eggs

Name: Coconut Cream Eggs
Ingredients: 1 package (8 ounces) cream cheese, softened; 1 tablespoon butter, softened; 4 cups confectioners' sugar; 1 cup sweetened shredded coconut; 2 cups (12 ounces) semisweet chocolate chips; 1 tablespoon shortening

6 ingredients

3 steps

Ingredients

1 package (8 ounces) cream cheese, softened
1 tablespoon butter, softened
4 cups confectioners' sugar
1 cup sweetened shredded coconut
2 cups (12 ounces) semisweet chocolate chips
1 tablespoon shortening

Directions

1

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
2

. Freeze for 2 hours or until slightly firm.
3

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.