• 1 (8 ounce) package cream cheese
  • ¼ pound margarine, softened
  • 2 teaspoons vanilla extract
  • 2 pounds confectioners’ sugar
  • 12 ounces peanut butter
  • 12 ounces flaked coconut
  • 4 cups semisweet chocolate chips
  • 2 tablespoons shortening


  1. Beat cream cheese, margarine, and vanilla with an electric mixer in a mixing bowl until well combined. Add confectioners’ sugar in batches and beat until ingredients are evenly distributed; dough will be very stiff.

  2. Divide batter in half and place each half in a separate bowl; stir peanut butter into one of the bowls and coconut flakes into the second.

  3. Using your hands, mold dough into egg-shapes and arrange them on cookie sheets. Place molded eggs in the freezer until frozen, 1 to 2 hours.

  4. Once eggs are frozen, melt chocolate and shortening in the top of a double-boiler; let cool. Dip eggs into melted chocolate until coated. Place the eggs on waxed paper-lined cookie sheets and return to the freezer to harden. After chocolate has hardened, the eggs can be kept in the refrigerator.