1 (8 oz.) pkg. cream cheese, softened
1 stick softened butter
2 lbs. powdered sugar
1/4 tsp. salt
1 1/2 tsp. vanilla
2 cans coconut (7 oz. each) or 1 1/2 c. peanut butter
1 lb. semi-sweet chocolate chips
2 tbsp. paraffin

Mix cream cheese and butter together. Slowly add salt, vanilla and some of the powdered sugar. Keep adding powdered sugar until very stiff. Add coconut or peanut butter. Roll into balls or egg-shapes. Freeze. When firm, coat with chocolate. (Heat chocolate and paraffin over a double boiler.)

To coat the eggs, I place a turkey nail in the egg and roll the egg in a spoonful of chocolate coating. Refreeze to quickly adhere the chocolate to the egg.

When I was in High School, everytime I walked into the Home-Ec Room, my teacher, Miss Hershberger, would ask me to coat more Easter Eggs. Apparently the classes had time to roll the candy mixture, but not enough time to coat the eggs with chocolate. This went on for about 2 weeks every day!