Ingredients
115 g butter, softened
5 ml vanilla extract
225 g cream cheese, softened
1135 g confectioners' sugar
240 g creamy peanut butter
75 g flaked coconut
120 g unsweetened cocoa powder
360 g semisweet chocolate pieces
15 ml shortening or vegetable oil
Directions
Step 1
In a large bowl, combine softened butter, vanilla, and cream cheese. Use your hands to mix in confectioners' sugar until a workable dough forms.
Step 2
Line a cookie sheet with waxed paper. Divide the dough into four equal portions. Reserve one portion. Mix peanut butter into one portion, coconut into another, and cocoa powder into the remaining portion. Shape each type of dough into egg shapes and place them on the prepared cookie sheet. Refrigerate until firm, at least 1 hour.
Step 3
In a heat-proof bowl set over a pan of simmering water, melt the chocolate chips. Stir occasionally until smooth. If the chocolate is too thick for coating, add a teaspoon of shortening or oil to thin it to your desired consistency. Dip the chilled candy eggs in the chocolate and return them to the lined cookie sheet to set. Refrigerate for 30 minutes to harden.