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Coconut Cream Easter Eggs

  • 3/4 cup mashed potatoes
  • 2 cups flaked coconut
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 3 1/2 cups confectioners sugar
  • 8 oz. semisweet chocolate
  • 1 T. vegetable oil

Preparation -
Mix together mashed potatoes, coconut, vanilla and salt. Add sugar, a little at a time, and mix thoroughly. Cover & refrigerate at least 5 hours or overnight. Using about 1/2 T. at a time, form into egg shapes. Return to refigerator for another hour. Place chocolate and oil in top of double boiler to melt chocolate. Mix well. Dip eggs, one at a time into chocolate mixure, using a toothpick. Place on wax paper and return to refrigerater to harden. Makes about 5 dozen candy eggs.

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