Coconut Cream Eggs

1. 1

   In a mixing bowl, beat the cream cheese and butter until smooth.

2. 2

   Now add the sugar and coconut, and mix in well.

3. 3

   Refrigerate for 1 1/2 hours or until easy to handle.

4. 4

   Using hands dusted with powdered sugar, mould rounded tablespoonfuls of coconut mixture into egg shapes.

5. 5

   Place on waxed paper lined baking sheet.

6. 6

   Freeze for 2 hours or until slightly firm.

7. 7

   Melt chocolate chips and shortening.

8. 8

   Remove eggs from the freezer a few at a time.

9. 9

   Dip into chocolate mixture until completely coated.

10. 10

    Return to waxed paper.

11. 11

    Refrigerate until hardened.

12. 12

    Store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.