1/2 c. butter, melted
3 tbsp. cream
4 c. or more powdered sugar
Coconut to taste (approx. 2 c.)

COATING:

12 oz. pkg. chocolate chips
1/3 bar shaved paraffin wax

Melt butter and add cream. Slowly add sugar. Add coconut. Mix well. Add more sugar if too wet. Let mixture chill. Remove and shape into balls. Lay on wax paper lined cookie sheet. Return to refrigerator and chill.

When firm, dip in melted mixture of chocolate chips and paraffin with toothpick. Let eggs dry on wax paper. Refrigerate in a covered container. Makes about 26 eggs.