Coconut cream eggs

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Coconut Cream Eggs
  Categories: Chocolate, Candies
       Yield: 1 servings
  
       6 tb Butter; melted
     1/3 c  Light corn syrup
       2 ts Vanilla extract
     1/2 ts Salt
       1 lb Powdered sugar
   3 1/4 c  Mounds sweetened coconut
            -flakes
            =(10-oz. pkg.)
            Additional powdered sugar
            Simple chocolate coating
            = (recipe follows)
  
   Recipe by: www.hersheys.com
   1. In large bowl, stir together butter, corn syrup, vanilla
   and salt. Gradually add powdered sugar and coconut, beating
   until blended.
   2. 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.
   3. Refrigerate 1 to 2 hours before dipping into SIMPLE
   CHOCOLATE COATING. Place coated eggs on wax paper-covered
   tray. Store in cool, dry place. About 40 candies.
   SIMPLE CHOCOLATE COATING
   2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
   or HERSHEY'S MINI CHIPS Semi-Sweet Chocolate2 tablespoons
   plus 2 teaspoons shortening (do not use butter, margarine
   or oil)(1)  In medium heat-proof bowl, place chocolate
   chips and shortening. In separate large heat-proof bowl,
   put very warm water (100 F. to 110 F.) to 1-inch depth.
   Carefully place bowl with chocolate into bowl with water;
   water should come halfway up side of chocolate bowl.
   (2)  With dry rubber scraper, stir chocolate and shortening
   CONSTANTLY, until chocolate and shortening are melted and
   mixture is smooth. Do NOT get water in bowl with
   chocolate.* If water cools, replace it with very warm water
   as directed above. Remove chocolate bowl from inside water
   bowl.
   (3)  With fork, one at a time, dip chilled centers into
   chocolate mixture; gently tap fork on edge of bowl to
   remove excess chocolate.** Invert coated center on prepared
   tray; swirl small amount of melted chocolate on top to
   cover fork marks; let stand until firm. Store candies
   loosely covered in cool, dry place. Coating for 3 to 4
   dozen centers.
    * If water or moisture gets into chocolate, it can seize
   and tighten. As an emergency measure, ONLY, stir in
   additional shortening, 1/2 teaspoonful at a time, just
   until chocolate is fluid again.
    ** If chocolate mixture cools below 84 F, return bowl with
   chocolate into bowl with warm water. Chocolate is best for
   coating between 84 F. and 88 F. JMHershey's is a registered
   trademark of Hershey Foods Corporation. Recipe may be
   reprinted courtesy of the Hershey Kitchens.
  
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