3 lb. confectioners sugar
7 oz. flakes coconut
1/8 lb. melted butter
6 oz. evaporated milk
2 lb. melted semi-sweet chocolate
1/2 block paraffin wax
Wax paper

Cream sugar, coconut, butter and milk together. Shape into candy egg shape and chill. Add chilled, melted chocolate and paraffin wax in double boiler. Dip chilled eggs into chocolate and cool on wax paper.

HAPPY EASTER!!

NOTE: Chocolate is VERY hot - not suggested for preparing by young children.