Combine the cream cheese and butter until smooth. Add powdered sugar and coconut, stir until completely mixed. Refrigerate dough for 1 1/2 hours or until easy to handle. Using hands dusted with powdered sugar, mold dough into small egg shapes. Place on a baking sheet lined with waxed paper. Freeze for two hours or until firm. Melt together the chocolate chips and shortening; let cool slightly. Dip eggs into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. Store in the refrigerator.