Step 1

Mix together butter, cream cheese, and vanilla well.

Step 2

Add the box of powdered sugar; mix well. Split in half.

Step 3

In one half, add the bag of coconut. In the other half, add the peanut butter.

Step 4

Beat both until fully combined.

Step 5

Shape into Easter eggs and freeze for half an hour on wax paper on a cookie sheet.

Step 6

Melt your semi-sweet morsels in the microwave in 30-second intervals with the butter or Crisco till hot; about 2 minutes.

Step 7

Take out a small batch and dip it into chocolate.

Step 8

I shake them to get off excess chocolate and place them back onto wax paper.

Step 9

I put colored nonpareils on the coconut, so we can tell them apart. Put in the fridge for about 30 minutes then put into airtight containers. Separate the layers with wax paper. ENJOY! They are sooo good.