Coconut or Peanut Butter Cream Eggs!

[Ace]

Got this from another list and it sounds yummy. Of course, I put a few
little comments/suggestions of my own in parenthesies.

From: "~Jessie~" <freebie...@gmail.com>
To: "ayearofholidays" <ayearof...@yahoogroups.com>;
<crazyfun_...@yahoogroups.com>
Sent: Saturday, March 17, 2007 12:33 AM
Subject: [CFEW] COCONUT CREAM EGGS

COCONUT or Peanut Butter CREAM EGGS

Ingredients:
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.) MOUNDS Sweetened Coconut Flakes
(or same amount of any other brand unsweetened coconut flakes

VARIATION: PEANUT BUTTER EGGS: Omit coconut flakes. Add 1-1/2 cups
Creamy Peanut Butter.

Additional powdered sugar
(or flour/cornstarch to prevent stickage on flat surface)

Favorite chocolate coating

Instructions:
1. In large bowl, stir together butter, corn syrup, vanilla and salt.
Gradually add powdered sugar and coconut or peanut butter, beating
until blended.
2. Sprinkle about 1 tablespoon additional powdered sugar, flour or
starch on flat surface. Spoon coconut or peanut butter mixture onto
prepared surface; knead about 5
minutes.

(Alternatively why not just put the mixture in a bowl, forgetting the
extra powder and needing it, adding powdered sugar or flour only if
candy is too sticky to knead?)

3. 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.

4. Place coated eggs on wax paper-covered tray. Store in cool, dry
place. About 40 candies.

Prep Time: 30 min. Start to Finish: 2 Hrs. 30 min.