Recipe: Coconut Cream Easter Eggs

Coconut Cream Easter Eggs
rec.food.recipes/LMccon1187 (1999)

1/2 cup butter
1 tsp. vanilla
1 tsp. salt
2/3 cup sweetened condensed milk
6 cups confectioners' sugar
3/4 cup flaked coconut

Cream butter, vanilla and salt. Blend in milk until smooth. Add sugar, mix well. Add coconut and blend well. Shape into egg form and place on waxed paper covered cookie sheet(s). Chill overnight. Dip in chocolate coating (recipe follows). Store in refrigerator.

Chocolate Coating
8 (1 oz.) squares of baking chocolate
1/3 slab of paraffin wax (found in canning section of grocery store)

Melt together in double boiler. Cool slightly. Dip eggs.

Note: I find it easiest to use a fork when dipping chocolate. Dip the egg and then allow excess to drip from fork before placing on cookie sheet. I also use the chocolate disks found in candy supply stores for dipping. Melt according to package directions.