Easter Eggs
Ingredients
- 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
Directions
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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.
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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.
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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.
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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.