• COMPOSITION:

8 ounces softened cream cheese

° 1 teaspoon softened butter

4 cup powdered sugar (icing sugar)

1 cup shredded coconut

1 (12 ounce) bag melting chocolate chips

• INSTRUCTIONS:

Line your baking sheet with parchment paper and set aside.
Then, in a medium mixing bowl, combine cream cheese and butter with a hand mixer until well combined. Now that it’s blended, gradually add powdered sugar, followed by coconut, and thoroughly incorporate with a mixing spoon. Also, please chill for around 1 hour.
At this point, dust your hands with powdered sugar and shape the coconut mixture into an egg shape.
Coconut eggs should be frozen for roughly an hour on baking paper.
You should now melt the chocolate fondant according to the package directions.
When the egg is done, use a fork to dip it into the chocolate and turn it over to completely cover it. Then, using a second fork, assist in transferring the chocolate-covered egg to the parchment paper.
Always place the chocolate in the refrigerator for 5-10 minutes to solidify.
And, yes, serve immediately or store in an airtight container in the refrigerator as desired.
ENJOY !