Coconut Cream Eggs

8 ounces cream cheese, softened
1 Tablespoon Butter (no substitutes) softened
4 cups powdered 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 powdered sugar and coconut. Mix well. Refrigerate for 1 ½ hours or until easy to handle. Using hands dusted with powdered 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.