1 lb. confectioners sugar
2 tbsp. water
1 tbsp. light corn syrup
1 tbsp. butter, softened
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. almond extract
1 tsp. cream of tartar
1 1/3 c. flaked coconut

Chocolate Coating:

8 sq. semi-sweet chocolate

Combine sugar, water, corn syrup, butter and vanilla. Add the salt, almond extract and cream of tartar. This mixture will be crumbly. Add the coconut.

Shape into eggs (whatever size you want). Melt the chocolate in a double boiler over low heat. Cool a little and then frost the Easter eggs.