In a mixing bowl, cream peanut butter and butter until well mixed. Fold in coconut, nut and 1 cup sugar; mix well. Sprinkle some of the sugar on a board. Turn peanut butter mixture onto board; knead in enough of the remaining sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and refrigerate for 1 hour. In a double boiler over hot water, melt chocolate chips and shortening, stirring until smooth. Dip eggs; place on waxed paper to harden. Refrigerate.