Coconut Cream Eggs

In a mixing bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1 1/2 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.