Coconut Creme Easter Eggs Recipe:
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.
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.Hold on a fork to cool slightly then place back on the tray and chill.