In a mixing bowl combine sugar, margarine, cream cheese and vanilla essence. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
Using your hands, mould the dough into egg-shapes and arrange the forms on baking trays. Place the eggs in the freezer until frozen.
Once the eggs have frozen, melt the chocolate and copha in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on greaseproof paper lined baking trays and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.