6 tablespoons butter, melted
1/3 cup light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
3-1/2 cups (1 lb.) powdered sugar
3-1/4 cups (10-oz. pkg.) Sweetened Coconut Flakes
Additional powdered sugar
Favorite chocolate coating
In large bowl, stir together butter, corn syrup,
vanilla and salt.
Gradually add powdered sugar and coconut, beating until blended.
Sprinkle about 1 tablespoon additional powdered sugar on flat surface. Spoon coconut mixture onto prepared surface; knead about 5 minutes. Using 1-1/2 teaspoons mixture for each candy, shape into egg shape. Place on wax paper-covered tray.
Refrigerate 1 to 2 hours before dipping into chocolate coating.
Place coated eggs on wax paper-covered tray. Store in cool, dry place. About 40 candies.