Submitted by Lois Ann Cox of Lancaster, Pennsylvania, March 26, 2010
Ingredients --- 1 - 8 ounce package of softened cream cheese
1 - tablespoon butter
4 cups of confectioners sugar
1 cup flaked coconut
2 cups Ghirardelli chocolate chips [semi-sweet]
1 tablespoon shortening
Process --- 1. Beat cream cheese and butter until smooth.
Add sugar and coconut
2. Refrigerate 1 ½ hours or until easy to handle.
3. Dust hands with confectioners sugar.
Mold 1 tablespoon mixture into an egg shape
4. Place eggs on wax paper lined baking sheet and
freeze for 2 hours until slightly firm.
5. Melt chocolate chips and shortening.
6. Remove the eggs from the freezer [a few at a time] and
dip them in the chocolate mixture until completely coated.
7. Refrigerate until hardened.
Presentation: Wrap in individual plastic cling wrap.
Store the Easter eggs in the refrigerator until ready to serve.
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