Using a hand mixer, beat the cream cheese and butter until it is blended.

Slowly, incorporate the powdered sugar and coconut.

Refrigerate mixture for 1 hour or until easy to mold with hands.

Prepare a baking sheet by lining with wax or parchment paper.

Dust your hands with powdered sugar and mold the mixture into egg shapes.

Place eggs on the prepared baking sheet.

Place in the freezer for 2 hours or until eggs are firm.

Melt the chocolate chips and shortening in a microwave by heating for 30 seconds then stirring and repeating until melted and smooth.

Dip the eggs into the chocolate mixture, insuring that they are completely coated. Then place eggs back onto the prepared pan.

Refrigerate until hardened.