Yum! Coconut Cream Eggs for Easter! :)Ingredients:•1 package (8 ounces) cream cheese, softened
•1 tablespoon butter, softened
•4 cups confectioners' sugar
•1 cup flaked coconut
•2 cups (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. Using hands dusted 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 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.
Yield: 3 dozen.
~~yummy recipe and photo from: Taste of Home April/May 1999~~
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