In a bowl, using a mixer, cream butter and sugar until light and fluffy. Add cream cheese and coconut, mix well.
Shape into walnut-sized egg shaped, or use candy molds if available. Plunge a whole almond into center of eggs making sure almond is covered with coconut mixture. Place on waxed paper.
Melt chocolate morsels in double boiler. Dip each egg in chocolate and allow excess chocolate to drip off bottom of egg. Carefully place egg on waxed paper and allow to set, usually about 1 hour. When set, place each egg into a pastel colored bonbon cup. Makes about 5-6 dozen eggs. Enjoy!