Homemade Coconut Cream Eggs

This was my first time making coconut cream eggs. I'll let you know how the family taste-test goes after Easter!

Credit to https://castironandwine.com/homemade-coconut-cream-eggs/

HOMEMADE COCONUT CREAM EGGS

Serves: 24-36

INGREDIENTS:

• 8 oz. (1 package) Philadelphia Cream Cheese, Softened

• 1 Tbsp Butter, Softened

• 4 Cups Powdered Sugar

• 1 Cup Flaked/Shredded Coconut

• 12 oz semi-sweet chocolate chips

• 1 Tbsp shortening (I used butter-flavor crisco)

• Roasted Almonds (Optional)

Instructions:

1. In a bowl, mix together the cream cheese and butter until smooth.

2. Add powdered sugar and flaked coconut, mix well.

3. Place in a container and refrigerate for 1.5 hours or until easy to handle.

4. Using hands dusted with powdered sugar, form portions of coconut mixture into egg shapes.

5. Place on a baking sheet covered with wax paper.

6. Freeze for 2 hours or until slightly firm.
   

Chocolate Coating:

1. Melt chocolate chips and shortening in a double boiler.

2. Remove eggs from the freezer a few at a time;

3. Dip into chocolate mixture until completely coated.

4. Add whole roasted almonds to top (optional).

5. Return to waxed paper

6. Refrigerate until hardened.