Beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1 1/2 hours. Using hands dusted with powdered sugar, mold into egg shapres. Place on waxed paper and freeze for 2 hours. Melt chocolate chips and shortening. Dip eggs in chocolate and fridge until hardened.
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|Serving Size: 1 Dozen (198g)|
|Recipe Makes: 2 Dozen|
|Calories from Fat: 425 (46%)|
|Amt Per Serving||% DV|
|Total Fat 47.2g||63 %|
|Saturated Fat 31.5g||158 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 17.6mg||5 %|
|Sodium 171.8mg||6 %|
|Potassium 462.9mg||12 %|
|Total Carbohydrate 134.8g||40 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 125.6g|
|Protein 4.9g||7 %|
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Calories per serving: 919
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