Coconut Cream Easter Eggs

Coconut Cream Easter Eggs: Cream butter, vanilla and salt. Blend in the milk until smooth. Add sugar, mix well. Add the coconut and blend in. Shape into small egg form and place on waxed paper covered cookie sheets. Chill overnight. Dip in chocolate coating. Store in refrigerator. Can also decorate as desired with white chocolate or frosting.

Chocolate Coating: Melt together in the top of a double boiler. Cool slightly. Dip eggs using a fork, allow the excess chocolate to drip off before placing back onto the cookie sheet. Chocolate disks may be used instead of the baking chocolate.

Cook\'s Notes: From the rec.food.recipes Moderator: Some older candy recipes for dipped chocolate call for paraffin to be melted with the chocolate. This raises the melting point of the chocolate and makes the final chocolate coating more firm. Although many people (including this moderator) have eaten these candies for years without any negative effects, the US Food and Drug Administration has not approved of paraffin as a food additive, and has recommended it not be used for human consumption. Paraffin is a waxy by-product of petroleum extraction. It may irritate the skin and intestinal tract lining. Like mineral oil, it cannot be absorbed by the intestines, and it has the potential for causing diarrhea, or, if consumed in excess, intestinal blockage. To obtain the desired texture provided by paraffin wax, look for chocolate with added cocoa butter marketed especially for dipping candies. This chocolate does not require the addition of paraffin wax to get a nice sheen and texture. Another product called Bakers Wax, available from confectionary stores, is a good substitute for paraffin.