1 tsp. salt
1 pkg. active dry yeast
1/2 c. milk
1/4 c. sugar
1/4 c. shortening
3 c. flour
1 slightly beaten egg
Coconut
Green food coloring
Confectioners' sugar glaze icing
Pastelles or candy sprinkles

Soften yeast in 1/4 cup water. Heat milk, sugar, shortening and 1 teaspoon salt until sugar dissolves. Cool to lukewarm. Stir in 1 cup of flour and beat with electric mixer until smooth. Add yeast and egg. Beat well. Stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic (8-10 minutes). Place in a greased bowl, turning once. Cover, let rise in a warm place until double (about 1 hour).

Punch air out of dough. Divide into 3 balls. Cover, let rest for 10 minutes.

Shape 1/3 of dough into 6 eggs. Place close together in center of 9 inch cake pan (greased). Shape the last two balls into ropes. Twist ropes together and coil around eggs. Seal ends securely. Cover and let rise for about 10 minutes.

Bake at 375 degrees for 15-20 minutes.

Make confectioners' sugar glaze icing for top. Frost. Shake coconut in a bag with green food coloring. Sprinkle coconut around on top of roping and sprinkle pastelle or candy sprinkles on top of eggs.