1/2 lb. butter
5 oz. cream cheese
2 pkg. 10x sugar
2 tsp. vanilla
Dash of salt
7 oz. coconut
1 egg
1 (8 oz.) bar Baker's semi-sweet chocolate
1 (8 oz.) bar Baker's bitter chocolate
1/4 lb. paraffin wax

Blend butter and cream cheese until light and creamy. Add egg; beat again. Add 1 box of sugar gradually. Beat in vanilla and salt. Add another box of sugar and beat. Add coconut and milk. Chill 1/2 hour, then form into eggs and chill again.

CHOCOLATE: Melt chocolates and wax in top of double boiler. Dip eggs. Put in freezer. Dip again. Keep refrigerated.