Coconut Easter Eggs - cooking recipe

Ingredients

1/2 c. butter
1 tsp. salt
1 c. Eagle Brand milk
3 lb. powdered sugar
2 tsp. vanilla
14 oz. bag Angel Flake coconut
2 lb. milk chocolate
1/2 block paraffin wax

Preparation

Cream together butter, salt and milk.
Add powdered sugar, vanilla and coconut.
Shape into egg and place in freezer until very cold and ready to dip.
Put into double boiler, the chocolate and wax.
Dip eggs.
Keep stirring chocolate.
Keep pan over hot water, but remove from gas.
Store eggs in refrigerator or freezer.