Coconut Cream Easter Eggs

8 oz cream cheese, softened
2 T butter, salted and softened
1 tsp coconut extract
4 C powdered sugar
1 C sweetened flaked coconut
2 C milk chocolate chips
1 C semi-sweet chocolate chips
2 T shortening, divided

In a mixing bowl, combine the cream cheese, coconut extract and the butter until well blended. Mix until it is smooth and creamy. Add in two cups of powdered sugar and stir with a sturdy wooden spoon. The wooden spoon helps when the mix becomes too thick for the beater. Stir in the coconut flakes. Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes. When time has passed, line a baking sheet with parchment paper. Use a cookie scoop to have the equal amounts. Place the dough onto the cookie tray and shape into an oval shape for an egg. Place the tray into the freezer and chill for one hour. In a microwave safe bowl, melt the milk chocolate chips at 30 second intervals. Stirring after each. Remove the eggs from the freezer. Using a fork, dip each egg into the melted chocolate and set it on a tray to dry. When all the eggs are covered, put the tray back into the freezer for 15 minutes Meantime, melt the semisweet chips in a microwave bowl. Spoon into a Ziploc bag and snip the corner. This will be used to drizzle the semisweet chocolate over the top of the eggs.