Coconut Cream Eggs Recipe
Ingredients:
8 ounces cream cheese, softened
1 tablespoon butter, softened
4 cups confectioners' sugar
1 cup sweetened, shredded coconut
12 ounces semisweet chocolate chips
1 tablespoon shortening
Directions:
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. Dust hands with confectioners' sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet. Freeze for 2 hours, or until slightly firm. Melt chocolate chips and shortening. Remove egg-shaped mixtures from freezer a few at a time. Dip into chocolate mixture until completely coated. Return to waxed paper, and refrigerate until hardened.
This recipe yields about 2 - 3 dozen. I make these a lot, and I absolutely love them!
