2 lb. confectioners' sugar
1 stick butter
1/2 tsp. salt
1 Eagle Brand milk
1 lg. pkg. coconut
1 c. nuts
1 tsp. vanilla
1/2 tsp. almond extract

Mold and chill. Dip in: 2 lg. pkg. chocolate bits, melted with 2 tsp. melted paraffin wax. Dip egg, let set then decorate.