Coconut Cream Eggs

8 ounces cream cheese, softened
1 tablespoon butter, softened
4 cups confectioners' sugar
1 cup flaked coconut
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 1 1/2 hours or until easy to
handle. Using hands dusted with confectioners' sugar, mold rounded
tablespoons of coconut mixture into egg shapes. Place on a waxed
paper-lined baking sheet. Freeze for about 2 hours or until slightly
firm. Melt chocolate chips and shortening. Remove eggs from freezer
a few at a time; dip into chocolate mixture until completely coated.
Return to waxed paper; refrigerate until hardened. Store in the
refrigerator.