Mini Chocolate Covered Coconut Cream Eggs

     Remember when coconut cream eggs were covered with thick chocolate instead of a light coating of brown stuff that resembled wax?   And they were filled with lots of creamy coconut not chalky coconut toothpaste, remember?  
    These are the real thing - creamy, coconutty, (yes, that's a word) and made with real chocolate that melts when you hold it, like chocolate should.  Enjoy!

 
4 ounces of cream cheese
1/2 tablespoon of butter, softened - no substitutions  
2 cups of powdered sugar
1 cup of sweetened coconut flakes

2 cups of semisweet chocolate
1 tablespoon of coconut oil, or any shortening

In a mixing bowl, whip cream cheese and butter until smooth and light.  Add sugar and coconut and continue whipping until completely incorporated.  Refrigerate for 1 1/2 hours.

Mold rounded tablespoons of mixture into egg shapes and place on wax paper lined tray.  Freeze for 2 hours.

Cut chocolate into small pieces, or use chocolate chips.  Melt chocolate and shortening in a microwave for 30 seconds, then 10 second intervals until just melted.  Be careful not to overheat.  Dip eggs into chocolate to coat and return to wax paper.  Refrigerate until hardened.

Store them in the refrigerator.