Coconut Cream Easter Eggs

Chocolate-Covered Coconut Easter Eggs

(makes 3 to 4 dozen, depending on the size)

1/4 pound unsalted butter, room temperature

1 cup flaked coconut

1 box confectioner’s sugar

1/2 tsp. vanilla

3 ounces mascarpone or cream cheese, room temperature

about 12 ounces dark chocolate

Mix the butter, coconut, sugar, vanilla and cheese together until smooth. Refrigerate overnight. Shape into eggs and for best results, refrigerate overnight again. Dip into melted chocolate and place on waxed paper to solidify. Store in cool place.