1 package (8 ounces) cream cheese, softened
1 tbsp butter, softened
4 C icing sugar
1 C flaked coconut
2 C semi-sweet chocolate chips
1 tbsp butter
Beat the cream cheese and butter until smooth. Add icing sugar and coconut and mix well. Refrigerate for 1.5 hours or until easy to handle. Using hands dusted with icing sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a parchment lined baking sheet. Freeze for 2 hours or until slightly firm.
Melted chocolate chips and butter. Remove eggs from freezer (a few at a time) and dip into melted chocolate until completely coated. Return to parchment paper and refrigerate until hardened. Keep refrigerated. Yield: 3 dozen