2 c. coconut
1 pkg. (3 oz.) Jello, any flavor
1 c. blanched almonds, grated
2/3 c. sweetened condensed milk
1 1/2 tsp. sugar
1 tsp. almond extract

Mix all ingredients. Shape by hand into 1 large egg or 24 medium eggs or 12 dozen jelly bean size eggs. Chill until firm and dried on the outside. Glaze if desired.

GLAZE;

Melt 1 (16 ounce) package semi-sweet satin glazed chips with 2 tablespoons water over hot water, stirring until smooth and glossy. Leave over hot water, if necessary, add 1/4 teaspoon more water. Spread over big egg or dip the smaller eggs in one at a time, using 2 forks. Decorate with coconut or sugar sprinkles. Let stand until chocolate is firm. 4 to 5 hours.