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Coconut Cream Eggs

Total Time

Prep: 20 min. + freezing

Makes

3 dozen

"The filling of these homemade chocolate Easter eggs is wonderful creamy and not too sweet," notes Janet Galasso of Lehighton, Pennsylvania.
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Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon butter, softened
  • 4 cups confectioners' sugar
  • 1 cup sweetened shredded coconut
  • 2 cups 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 baking sheet. Freeze for 2 hours or until slightly firm.
  2. 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.

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