Recipe: Chocolate Covered Coconut Easter Eggs

Chocolate Covered Coconut Easter Eggs
alt.cooking-chien/Bette/1999

1 (15 oz) can sweetened condensed milk
1/2 cup butter, or margarine
2 cups confectioners' sugar
12 oz coconut
24 oz semi-sweet chocolate
4 tbsp shortening

Mix together condensed milk, butter, sugar and coconut. Cover with wax paper and chill for 24 hours.

Melt chocolate with shortening. Roll coconut mixture into egg shapes and with fork dip into chocolate. Drop on wax paper to cool and dry. You may use cake decorator and put flowers or names, on individual eggs