In a mixing bowl beat cream chese and butter until smooth. Add sugar and coconut. Refrigerate for 1 1/2 hours or until easy to handle. Using hands dusted with powdered sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on waxed paper lined baking sheet. Freeze for 2 hours or until slightly firm.

Melt chocolate chipes and shortening. Remove eggs from the freezer a few at a time. dip into chocolate mixture until completely coated. Return to waxed paper. Refrigerate until hardened. Store in the refigerator.