Instructions
FIRST STEP:
In a mixing bowl, combine the cream cheese, coconut extract and the butter until well blended. Mix until it is smooth and creamy.
Add in 2 cups of powdered sugar and stir with a sturdy wooden spoon. The wooden spoon helps when the mix becomes too thick for the beater.
SECOND STEP:
Stir in the coconut flakes
Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes.
THIRD STEP:
When time has passed, line a baking sheet with parchment paper
Use a cookie scoop to have the equal amounts. Place the dough onto the cookie tray and shape into an oval shape for an egg.
FOURTH STEP:
Place the tray into the freezer and chill for one hour.
In a microwave safe bowl, melt the milk chocolate chips at 30 second intervals. Stirring after each.
Remove the eggs from the freezer. Using a fork, dip each egg into the melted chocolate and set it on a tray to dry
FIFTH STEP:
When all the eggs are covered, put the tray back into the freezer for 15 minutes.
Meantime, melt the semisweet chips in a microwave bowl. Spoon into a ziploc bag, and snip the corner
This will be used to drizzle the semisweet chocolate over the top of the eggs.
Enjoy!
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