Ingredients
60
60 servings
- •1 (8 ounce) package cream cheese
- •0.25 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
Instructions
- 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 the batter in half and place each half of the batter in a separate bowl. Stir peanut butter into one of the bowls and coconut flakes into the second.
- Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen, 1 to 2 hour.
- Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on waxed paper-lined cookie sheets and return to the freezer to harden. After the chocolate has hardened, the eggs can be kept in the refrigerator.
Nutritional Facts
Per 60 servings
- Calories: 214
- Carbohydrate: 25g
- Fat: 13g
- Fiber: 2g
- Protein: 3g
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