Coconut Cream Eggs
Credit: Food.com
User rating:
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Prep Time
20 min
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Cook Time
0 min
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Servings
6 serving(s)
Tags
Gluten Free, No Meat, No Pork, No Red Meat, Breakfast, Dessert
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In a mixing bowl, beat the cream cheese and butter until smooth.
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Now add the sugar and coconut, and mix in well.
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Refrigerate for 1 1/2 hours or until easy to handle.
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Using hands dusted with powdered sugar, mould rounded tablespoonfuls of coconut mixture into egg shapes.
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Place on waxed paper lined baking sheet.
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Freeze for 2 hours or until slightly firm.
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Melt chocolate chips and shortening.
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Remove eggs from the freezer a few at a time.
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Dip into chocolate mixture until completely coated.
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Return to waxed paper.
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Refrigerate until hardened.
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Store in the refrigerator.
