1 lb. powdered sugar
1 c. dry milk
1/2 c. coconut (opt.)
1/4 lb. butter
6 tbsp. water
1/2 tsp. vanilla

Cream together butter and sugar. Add dry milk. Beat. Add water and vanilla. Add coconut. Form into egg shape with hands. Put on waxed paper cookie sheet. Refrigerate at least 2 hours. Coat in chocolate.

COATING: Melt semi-sweet chocolate (morsels or bars of baking chocolate) in top of double boiler over boiling water. Add a small piece of paraffin to chocolate to make the chocolate stick to the eggs and make them look glossy.

Dip cold eggs into chocolate to coat. Return them to a waxed paper lined tray. Return eggs to refrigerator to firm.