5 c. dry fondant
6 tbsp. hot water
1 tsp. vanilla
1/2 c. melted butter (do not use margarine)

Mix 3 cups dry fondant, water and vanilla. Mix at low speed one minute, then on high four minutes. Add remaining fondant and melted butter. Beat at high speed until blended. Let sit for 30 minutes. Shape into eggs. Lay on cookie sheet covered with wax paper. Do not cover eggs. Let form crust for 1 hour, turn over for 1 more hour. Dip in melted chocolate. Be sure to use dipping chocolate. 1 cup dry coconut may be added for coconut cream eggs.