Coconut Cream Eggs

1 package (8-ounce) cream cheese, softened
1 tablespoon butter (no substitutes), softened
4 cups confectioners’ sugar
1 cup flaked coconut
2 cups (12 ounces) semisweet chocolate chips
1 tablespoon shortening

In a mixing bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 11zÃ2 hours or until easy to handle. Using your 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.