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In a mixing bowl, beat cream cheese and butter until smooth. Add sugar and coconut.
Refrigerate for 1½ hours or until easy to handle. Using hands dusted with confectioners sugar, mold rounded tablespoons of coconut mixture into egg shapes.
Place on a waxed paper-lined baking sheet. Freeze for about 2 hours or until slightly firm. Melt chocolate chips and shortening. Remove eggs from freezer a few at a time; dip into chocolate mixture until completely coated.
Return to waxed paper; refrigerate until hardened. Store in the refrigerator.
Your Coconut Eggs is ready. Happy cooking!
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