Easter Eggs
These extra-special Easter eggs are sure to wow your family and friends! This recipe makes a homemade peanut butter variety and coconut cream eggs. They are both dipped in chocolate, delicious, and beautiful!
cream cheese
1
(8 ounce) package
margarine, softened
¼
pound
vanilla extract
2
teaspoons
confectioners' sugar
2
pounds
peanut butter
12
ounces
flaked coconut
12
ounces
semisweet chocolate chips
4
cups
shortening
2
tablespoons
 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.
  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.
  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.
  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.
