Line first a baking sheet with parchment paper; set aside.

Next, beat cream cheese and butter in a medium bowl with a hand mixer until blended. Once blended, add powdered sugar gradually then add coconut and use a mixing spoon to make sure it is well incorporated and refrigerate for about 1 hour.

And please dust your hands with powdered sugar and mold coconut mixture into egg shapes.

Now, you may place coconut eggs on parchment paper, and freeze for approximately 1 hour.

Then make sure you melt the melting chocolate according to the package instructions.

Dip the egg into chocolate with a fork and flip to cover completely, then immediately use a second fork to help transfer the chocolate covered egg back onto the parchment paper.

Refrigerate for about 5 to 10 minutes to set the chocolate.

When finished, please serve directely or store in the fridge in an airtight container; as desired. ENJOY!