Using a hand mixer, beat cream cheese and butter until blended.
Incorporate powdered sugar and coconut.
Refrigerate for 1 hour or until easy to mold with hands.
Prepare a baking sheet by lining with wax or parchmant paper.
Dust your hands with powdered sugar and mold mixture into egg shapes.
Place on a prepared baking sheet.
Place in freezer for 2 hours or until eggs are firm.
Melt chocolate chips and shortening in microwave by heating for 30 seconds then stirring and repeating until melted and smooth.
Dip eggs into chocolate mixture insuring that they are completely coated.
Place back on prepared pan.
Refrigerate until hardened.