COCONUT FILLING:

8 oz. cream cheese, softened
1/2 lb. butter
3 tsp. vanilla
2 1/2 lb. powdered sugar
3 c. flaked coconut

PEANUT BUTTER FILLING:

() Change vanilla to 2 tsp.
() Replace coconut with 1 1/2 c. chunky peanut butter

Mold dough into an egg shape (large or small ones). Place egg(s) on waxed paper; refrigerate 2 to 3 hours.

DIPPING:

1/2 lb. baking chocolate
1/4 block paraffin, chopped or shaved (add slowly)

Mix in double boiler until blended, then dip eggs and chill to harden. Use colored icing for decoration on top of egg.