For Coconut Ester Eggs : Same as above except add (400gm) of coconut flaked.
Mix the cream cheese, butter and vanilla together until well mixed. Gradually add icing sugar spoon by spoon and blend well till you get a icing sugar dough. Place this mixture in the refrigerator to chill at least for 2 hours.
Using the palm of your hands roll the mixture , a small amount at a time into small shapes .Refrigerate again for 1 hour.
Melt the chocolate in a microwave oven or by double boiling method. Using a large toothpick, dip each egg shaped cream in the melted chocolate to coat all over, then lay on a waved paper on a tray. Allow the eggs to harden.