1/4 lb. butter, softened
1 (8 oz.) cream cheese, softened
2 (1 lb.) boxes confectioners' sugar, sifted
1/2 tsp. salt
1 1/2 tsp. vanilla
1 lb. coconut
2 bags chocolate caps, melted in double boiler

Cream butter and cream cheese. Sift sugar and salt together and add to cream mixture. Add vanilla. Mix well, then add coconut. Refrigerate batter for 1 hour. Then shape into small sized eggs, dip into melted chocolate and place on wax paper until dry.