Ingredients:

1 and 1/2 cups shredded coconut

8 ounces organic dark chocolate

1/2 cup coconut cream

12 almonds

Instructions:

Step 1: Gather all ingredients. Line baking sheet with parchment paper.

Step 2:  Over medium heat in a medium saucepan, bring cream to simmer for about 2 minutes and remove from heat. Stir in shredded coconut and let mixture sit for about 5-10 minutes to thicken.

Step 3: Scoop mixture onto baking sheet and form 12 even mounds, forming them into egg like shape. Place almond on top of each and press down lightly to secure into shredded coconut.

Step 4: Freeze for about 2 hours.

Step 5: In medium saucepan, melt dark chocolate until smooth and creamy.

Step 6: Using a fork, dip frozen mounds into smelted chocolate to cover the "egg". Repeat this until all the "eggs" are covered in chocolate.   Place back on parchment paper and let it set for 10 - 20 minutes. Store in refrigerator.