Coconut Cream Eggs

Yield: about 40 candies

Ingredients

• 6 tablespoons butter, melted
• 1/3 cup light corn syrup
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 3 1/2 cups (1 pound) confectioners' sugar
• 3 1/4 cups (10 ounce package) sweetened coconut flakes
• Additional confectioners' sugar
• Favorite chocolate coating

Instructions

1. In large bowl, stir together butter, corn syrup, vanilla extract and salt.
2. Gradually add confectioners' sugar and coconut, beating until blended.
3. Sprinkle about 1 tablespoon additional confectioners' sugar on flat surface.
4. Spoon coconut mixture onto prepared surface; knead about 5 minutes.
5. Using 1 1/2 teaspoons mixture for each candy, shape into egg shape.
6. Place on wax paper-covered tray.
7. Refrigerate 1 to 2 hours before dipping into chocolate coating.
8. Place coated eggs on wax paper-covered tray.
9. Store in cool, dry place.

Notes

Peanut Butter Eggs: Omit coconut flakes. Add 1 1/2 cups Reese's Creamy Peanut Butter. Proceed as directed above.