Pennsylvania Dutch Coconut Easter Eggs

Yield: about 60

Ingredients

• 3/4 cup mashed potatoes, unsalted
• 2 cups flaked coconut, fresh or dried
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3 1/2 cups confectioners' sugar
• 8 ounces semisweet chocolate
• 1 tablespoon vegetable oil

Instructions

1. In mixing bowl, mix potato, coconut, salt and vanilla extract.
2. Gradually mix in confectioners' sugar.
3. Cover; refrigerate overnight.
4. Shape into 1/2 tablespoon-size eggs.
5. Heat chocolate and oil until chocolate melts.
6. Dip eggs into chocolate oil mixture.
7. Set aside on wax paper in refrigerator to harden.